Generously coat 12 muffin tins with cooking spray.
Mix 1/4 C cheese and 2 tbs parsley.divide among
muffin cups. pressing onto the bottoms.
Bring water to boil, add potatoes and cook until
just tender 5 minutes. drain well
.
Prepare sauce mix according to directions with
milk, omitting the butter. stir in cheese and
parsley until cheese melts. stir in eggs, transfer
to a large bowl. gently stir in the potatoes .
divide mixture among muffin cups pressing potatoes
into cups to fill. evenly divide sauce among cups.
cover and refrigerate overnight
remove from frig, let stand 20 minutes. position 1
rack in center of oven and 1 rack below, preheat
oven to 400, place potatoes on center rack and
place a baking sheet on rack below. Bake 30
minutes or until tender .. cool 15 minutes. run
knife around edges to loosen. use spoon to lift
from cups
Originally Submitted
9/2/2014
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