2 finely chopped garlic cloves
2 T. finely chopped onion (about 1/2 of a small onion)
2 c. half and half
1 c. grated parmesan cheese
1 T. fresh thyme, chopped
salt and pepper
2-3 russet potatoes
Preheat the oven to 400 degrees.
Butter or spray a 12 cup muffin tin and set aside.
Mix the garlic, onion, half and half, 1/2 c. parmesan, thyme and salt and pepper to taste.
Stack potato slices into each of the muffin sections. Do not pile above the muffin tin itself.
Pour the cream mixture over the potato slices.
Sprinkle the remaining parmesan on the top of each cup.
Bake 45-50 minutes until the cheese is golden brown and the liquid is absorbed into the potatoes.