6
16g
19g
42g
Russet potatoes Half and half cream Gruyere cheese Butter Green onion Salt Pepper
Prepare the ingredients: slice the potatoes; shred the cheese; chop the onion.
Put 1/2 tsp of butter in each cup of a muffin tin. Melt the butter in the hot oven.
Top with the last of the cheese and bake until tender and golden brown.