Ingredients
- 3 green onions, finely chopped
- 2 tablespoon fresh rosemary, finely chopped
- 1 pound potatoes (baking potatoes, thinly sliced)
- 1 cup low-fat cheddar cheese, shredded (Cracker Barrel shredded light double cheddar cheese)
- 1 1/3 cup skim milk
How to Make
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Step 1: Pre-heat oven to 375f
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Step 2: Combine rosemary, onions & potatoes.
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Step 3: Layer each of the lightly oil sprayed muffin tins, half full, with the potato mixture.
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Step 4: Sprinkle 1/3 cup cheese evenly between the 12.
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Step 5: Top with remaining potato onion mixture.
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Step 6: Spoon the milk evenly over ingredients.
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Step 7: Top with remaining cheese, press the chesse down into the milk with back of a spoon.
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Step 8: Cover with non stick foil.
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Step 9: Bake 20 minutes.uncover.
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Step 10: Continue baking until tops are golden and the potatoes are tender apprx another 15 minutes.
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Step 11: Run a knife around the edges of the gems to loosen before removing from the pan
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Step 12: Serve hot.
Tips & Variations
- 12 hole muffin tin or larger 6 hole muffin tin
We hope you enjoy this recipe!
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