Potato casserole with cheese in a muffin tin

Ingredients:

• 1.1 kg Yukon Gold potatoes (approximately 8 medium tubers)
• 4 tablespoons unsalted butter, room temperature
• 1 cup heavy cream
• 2/3 tbsp. grated parmesan
• 1 clove of garlic, grated
• 1 tbsp chopped fresh rosemary
• 3 green onions, thinly sliced
• 12 slices cheddar, cut in half

Preparation:

1. Preheat oven to 200°C. Generously grease a 12-cup muffin tin with butter. Use all the butter; it may seem like a lot, but that's what it takes to crisp up the potatoes.
2. Slice the potatoes thinly on a mandoline (the slices should be thin enough to bend easily). Start by laying the slices slightly overlapping at the bottom of the pan, then up the sides, making sure they stick to the butter, until the entire pan is covered with a single layer of potatoes.
3. In a large bowl, combine the heavy cream, Parmesan, garlic, rosemary, green onions, 2 teaspoons salt, and a pinch of freshly ground black pepper. Toss the remaining potatoes with the cream mixture until completely coated.
4. Place a quarter of the potato in a circle, slightly overlapping, on the bottom of the pan. Top with 8 slices of cheddar, slightly overlapping, in a circle. Repeat two more times. Top with the remaining quarter of the potato, covering all the cheese.
5. Bake until the potatoes are golden brown and crispy on top and a knife inserted easily into the center, about 1 hour and 20 minutes. Let rest for 10 minutes. Run a small offset spatula around the edges of the casserole to loosen it from the pan. Invert the casserole onto a serving platter. Serve immediately.