Step 1: Adjust oven rack to lowest position and heat oven to 425 degrees.
Step 2: Pulse panko in food processor until finely ground, about 5 pulses.
Step 3: Evenly coat each muffin cup with softened butter and then with ground panko.
Step 4: Cut each potato in half lengthwise, then cut each half into 3 wedges.
Step 5: Cut each wedge crosswise into ¼-inch-thick slices.
Step 6: Combine potatoes, half-and-half, salt, and pepper in large bowl and microwave, covered, until just tender, 12 to 15 minutes, stirring once.
Step 7: Meanwhile, toss cheddar, Parmesan, and cornstarch together in bowl; reserve 1/3 cup for topping.
Step 8: Add remaining cheese mixture to hot potato mixture, stirring until smooth.
Step 9: Divide potato-cheese mixture evenly among muffin cups and smooth.
Step 10: Sprinkle cups with reserved cheese.
Step 11: Cover muffin tin with aluminum foil sprayed with vegetable oil spray and bake for 10 minutes.
Step 12: Discard foil and continue to bake until golden brown, 13 to 15 minutes.
Step 13: Run paring knife around perimeter of muffin cups.
Step 14: Let potato cups cool in muffin tin on wire rack for 5 minutes.
Step 15: Place rimmed baking sheet on top of muffin tin and invert potato cups, tapping on muffin tin to release cups.
Step 16: Invert cups onto wire rack and let cool for 5 minutes.
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