Individual Scalloped Potatoes
2 large russet potatoes, roughly peeled and thinly sliced
1/2 cup grated Swiss cheese
2 green onions, finely chopped
Salt and freshly ground black pepper
3/4 cup heavy cream
Preheat oven to 375 degrees. Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.
*I used 4 medium potatoes, 1 to 1-1/2 cups of swiss cheese, 3 green onions, and 2 Tbsp of cream per muffin cup. I kept covered for the full 30-40 minutes, then when I warmed on 400, I kept uncovered to brown.