Ingredient
- 4 medium potatoes, peeled and thinly sliced or mashed
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons melted butter
- 1/2 cup milk or heavy cream (if using mashed potatoes)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 2 tablespoons chopped fresh chives or parsley (optional)
- Non-stick cooking spray or butter, for greasing the muffin tin
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with non-stick spray or butter.
- If using thinly sliced potatoes: Layer potato slices into each muffin cup, sprinkling a bit of cheddar and Parmesan cheese between the layers.
If using mashed potatoes: In a bowl, mix the mashed potatoes with cheddar, Parmesan, melted butter, milk or cream, garlic powder, onion powder, salt, pepper, and herbs. Spoon the mixture into each muffin cup, filling to the top. - Press down gently so they hold together and top each cup with extra cheese.
- Bake for 20–25 minutes, or until the tops are golden brown and the potatoes are cooked through.
- Let them cool for a few minutes before removing from the tin. Serve warm, garnished with extra herbs if desired.
If you’d like, I can adjust this for bacon, ham, or other add-ins — just let me know!