Mini potato bakes

Instructions

1. Mix cream, garlic and eschalot in a small bowl. Season well with salt and pepper.
2. Divide half the potato slices evenly between 2 microwave egg poacher moulds, layering slices on top of each other. Pour ½ teaspoon each of the cream mixture over the top of potato slices. Sprinkle over 1 teaspoon each of the parmesan, making sure to spread some around the edge (this will help to create a crispy edge). Divide remaining potato slices evenly over the top. Pour over remaining cream mixture and top with remaining parmesan (don’t worry if potato bakes stick out, they will compress during cooking).
3. Microwave on high (100%) for 4 minutes, or until potatoes are cooked and parmesan starts to brown around the edges.