- 4 Medium potatoes
- 1/2 stick butter
- 1 medium onion, diced
- shredded cheddar cheese
- half and half
- salt and pepper
- chives
- sour cream
Directions:
Pierce potatoes with fork, wrap in damp paper towel and microwave for 7 minutes. Potatoes should be firm. Set aside and let cool till they can be handled, then slice.
Place small pats of butter in each mold of the muffin/cupcake pan (a pretty thin slice of butter), then a slice of potatoes, a pinch of salt and pepper, then cheese and onions. Repeat layers: potato, salt & pepper, cheese, onions. (I did 3 layers.) Top each mold with another pat of butter, cheese and drizzle each with 1 tsp of half-and-half. Garnish with chives.
Bake in the oven at 400 degrees for 20 – 25 minutes, until cheese is melted and potatoes are brown. Serve with sour cream for dipping or put a dollop on top!
Recipe Adapted from: The Noshery
