Page 15

RECIPES

Muffin Tin Scalloped Potatoes STORY by Abbey Northcutt PHOTOS BY MELISSA BRADFORD

Ingredients:

Directions:

4-5 medium russet potatoes 1 small onion finely diced (optional) 1/2 cup flour Salt and pepper to taste 12 pats of butter 1 cup of shredded cheese 1 small carton of whipping cream 12 cup muffin tin, sprayed well with cooking spray

1. Preheat oven to 400 degrees. 2. Slice potatoes into 1/8” slices. Toss with flour, salt and pepper until evenly coated. 3. Place a layer of potatoes in each muffin tin cup, then add a small amount of onion and top with a pinch of cheese. Repeat the layers 2 or 3 times in each cup. 4. Top each cup with a pat of butter. 5. Pour about a teaspoon or so of whipping cream over each muffin cup. 6. Bake for 25–30 minutes or until potatoes are tender.

winter 2014 15 detours

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Detours Winter 2014 Issue  

Detours Magazine Winter 2014 Issue — Read stories about the Arrow Rock Lyceum Theatre (pg. 26) and see the beauty of Missouri’s murals (pg....

Detours Winter 2014 Issue  

Detours Magazine Winter 2014 Issue — Read stories about the Arrow Rock Lyceum Theatre (pg. 26) and see the beauty of Missouri’s murals (pg....

Profile for detours