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Muffin Cup Potatoes Gratin

This is a much healthier version than most recipes I've seen and it's super easy to make. You can make a large batch in a glass dish, or you can make individual servings using muffin tins. Either method turns out a delicious, crispy, creamy side that is great for a variety of dinners, or as your breakfast potatoes the next morning. The original recipe calls for heavy cream, which you can use, but I swapped in half and half for a bit of calorie savings and it still comes out plenty creamy. Ingredients: 2-4 Yukon Gold potatoes Salt & Pepper Shredded Swiss Cheese 1/2 cup Half & Half Directions:

  1. Heat oven to 375

  2. Slice potatoes into 1/8" thick rounds (or as thin as you can make them)

  3. Spray your cooking dish with cooking spray - I use either a 9 x 5 glass casserole dish or muffin pans. The muffin pans will give you a crispier "skin" around the outside, and look great when inverted on the plate, but the glass dish makes it a bit easier to remove the potatoes

  4. Place a layer of potatoes in each cup or on bottom of pan, sprinkle with salt & pepper, and a layer of shredded swiss

  5. Repeat, layering potatoes, salt/pepper, and swiss until potatoes are gone, ending with potato & salt/pepper on top

  6. Cover with foil and bake in oven 30 to 40 minutes, removing foil halfway through the baking

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