|Duchesse potatoes||1⁄2 (1/2 recipe)|
|Cheese||1⁄2 Pound, cut into large cubes (Pont I Eveque, Bel Paese, Muenster, or equivalent soft cheese)|
|Egg||1 , beaten|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
Grease with butter about a dozen 6-ounce custard cups.
Fill with Duchesse Potatoes, to 1 inch from top.
Put 1 cube of cheese in center of each, pressing down halfway.
Brush with egg, and sprinkle with bread crumbs.
Bake in preheated hot oven (425 F.) about 6 minutes; serve while hot.