Individual Mini Scalloped Potatoes

Watching the finals of the Next Food Network Star, I heard a little tip I had to run with. It was mentioned as a side note to make scalloped potatoes in a muffin pan with a little swiss cheese and cream as individual servings. This sounded good to me, and very easy.

My thinking, you could make more than you need and freeze them or use them again the next night.  What about for lunch the next day? Either way, leftovers would definitely get used. What a great idea for families on the go with people eating at different times due to varying schedules.

This simple idea expanded quickly into more ideas in my mind. What about using hash browns or frozen shredded potatoes so you would save time not having to prepare the potatoes. Using shredded cheese would mix together easily not having to deal with slicing cheese. The cream could be replaced with sour cream, milk, butter – just about anything or a combination of these ingredients. Add some cubed ham and you have an entire meal. You could basically open your refrigerator and use whatever you have.

Seasoning is an option. While it is not necessary, if you like herbs and spices you could easily add them to the mix.

Bake at 400 degrees for at least 35 minutes. They could be baked along side other food. Just remember, the smaller size will cook faster and you should watch for overcooking and dryness.

The muffin tin concept lends itself to other options. A whole meal could be based upon this little mold/form. Think meatloaf or chicken in a basket. How about mini chicken pot pies?