One afternoon last month, amidst the mayhem of daily life, Firecracker pulled down his silicone muffin cups from his  “Cook It in a Cup!” kit from the counter. (Someone tell me when my little man got so tall?!)

I like that he enjoys spending time in the kitchen and now he can even say “cook” in addition to “mix.” So, I stopped folding laundry and looked through his cookbook for something we could whip up with whatever ingredients we had.

Scalloped potatoes was the answer. Granted, I had to substitute every ingredient! I changed the potato variety, I used a different dairy, I substituted garlic powder instead of fresh garlic, and even used a different cheese. So really, the only ingredients that stayed true to the recipe in the book were salt and pepper! But hey, I wouldn’t have thought about making scalloped potatoes in the little muffin cups!

Firecracker enjoyed putting the {very unevenly cut} potato slices (my bad) into the cups and watching me fill the cups with the half-and-half.

…Too bad he wouldn’t try them!

Scalloped Potato Muffins

Ingredients:

• 1-2 Russet potatoes, peeled and sliced
• 1 C half-and-half
• 1/4 tsp garlic powder
• 1/2 C shredded cheddar cheese

Steps:

1. Preheat oven to 350 degrees F. Place 6 silicone muffin cups on a baking sheet.
2. Divide the sliced potatoes between the muffin cups.
3. In a measuring cup, whisk the half-and-half, garlic powder, and S+P. Pour over the potatoes to cover.
4. Bake for 20 minutes, or until bubbly and potatoes are tender.
5. Top with cheese and bake another 2-4 minutes, or until cheese is melted.