Cheesy Scalloped Potatoes

Using the Epicure slicer, slice up 1 medium russet potatoe (peeled) And about 1/4- 1/3 cup of shredded cheese

Place into the Epicure mini baker and add in layers potatoes, then cheese, then potatoes then cheese

Once you have your layers done, pour 2 tbsp. of half and half or table cream over your potatoes and bake for 30 minutes with the lid on, and the last 10 minutes with the lid off. (Bakes at 350 F)

Feel free to add more shredded cheese (like I have) for the last 10 minutes its in the oven. 

This made enough for 2 servings