Recipe from Melissa D'Arabian, winner of The Next Food Network Star

Vegetable spray

• 2 large russet potatoes, roughly peeled and thinly sliced
• 1/2 cup grated Swiss cheese (I used gruyere)
• 2 green onions, finely chopped (I used a lot of chopped chives)
• Salt and freshly ground black pepper
• 3/4 cup heavy cream

Directions

Preheat oven to 375 degrees F.

Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.