Individual Scalloped Potatoes

Individual Scalloped Potatoes

 If you haven’t noticed the Husband is back and therefore meat and potatoes are back too.  It is okay I am happy they are both back.  I will be honest I love meat and potatoes, it is like a hug on a plate, especially when you add some cheese.

Pierce potatoes with fork, sprinkle withs salt, wrap in damp paper town and microwave for 15 minutes, potatoes should be firm. Set aside and let cool till they can be handled, then slice.

Place 1/2 Tbs pads of butter in each mold, then a slice of potatoes, sprinkle with salt and pepper, then cheese and scallions.

I also love muffing pans.  Did you know you can do more then just make muffins and cupcakes with a muffin pan?  I am always trying to think of different and interesting ways to use a muffing pan.  I just live how you can make all kinds of cute individuals servings with them.  I mean when you make muffing or cupcakes it is essentially just and individually sized cake and why not translate that into other dishes.  

Repeat layers, potato, salt & pepper, cheese, scallions. Top each mold with another pad of butter and drizzle each with 1 tsp of half and half.

One of my most popular post, Bacon, Egg and Cheese Toastcups,  actually started with a muffin pan.   It is breakfast all in one little compact package, you can feed an army with little effort.  I am seriously developing a deep affection for the muffin/cupcake pan.  If it continues to help me successfully produce such delicious concoctions we will be friends forever. 

Bake in the oven at 400 degrees for 20 - 25 minutes, until cheese is melted and potatoes brown.

I shall confess that this idea isn’t totally originally mine.  If you watched “Next Food Network Star” this season you may recognize where the idea came from.  During one episode the winner Melissa made individual au gratins using a muffin pan.  I filed the idea in the back of my mind for later use. 

Fast forward to present day, a craving for yummy potatoes and here we are.    Most recipes would probably tell you to boil the potatoes but I say why when nuking them in a wet paper towel works just as well and in half the time.  Yeah I can be a bit of a lazy cook sometimes…..and? 

Pop out with a spoon and serve, garnish with scallions.

These delicious delights came together easily and beautifully.  I would say my only complaint was that I only did two layers when I had room for three.  I did not realize that were going to shrink as much as they did.  It is so incredibly simple but they are full of flavor.  They have a little bit of a crisp, very buttery and creamy.  The scallions are a must because they give them such great flavor.  I am sure you could probably substitute maybe some minced garlic if you like.  Yes, they are sinfully delicious, but they are little so they can’t do much damage…..feel free to eat 5 or 6.  Really, they are so little how can it hurt?

Oh and like the dork that I truly am, I forgot to add bacon.  The entire day I am thinking about making, thinking bacon would be essential and like a doofus I forget.  Can you believe it?  I forgot bacon!  BACON people…what is wrong with me?  Essentially what I am trying to say is I think this would go great with some bacon.

My favorite part was that since there is only two of us, I didn’t end up with a huge tray of leftovers and  I was easily able to wrap them up and freeze them.  A few days later I just put them back in a muffing pan, popped them in the oven at 400 degrees and enjoyed them just as much the second time around. 

•  6-8 medium potatoes
• 1 stick of butter
• 1 cup shredded cheddar cheese
• 1/2 scallions
• 12 tsp half and half
• salt and pepper