2 large russet potatoes, peeled and thinly sliced
1/2 cup grated swiss (I use more)
salt & pepper to taste
3/4 cup heavy cream
Preheat oven to 375F. Spray 8 muffin tins with nonstick spray. Layer potatoes & cheese into each cup. Season with s&p and top with 1-2 Tbsp (I do 2) of cream. Cover and bake for 30-40 minutes removing foil haflway through. Invert and serve.
Amy's notes: This is a really easy recipe to just throw together. You don't really have to measure anything. Put a thin layer of potatoes (cover the bottom), sprinkle on a pinch of cheese, repeat until it's full. Season, then pour on the cream, I guess I do actually measure the cream out, but mostly just to not be messy. You can make as many "muffins" of these as you need. The kids call them potato haystacks.
Individual Potato Gratins
