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Heat the butter in a pan and add the onion. Sauté for 3 minutes. Add the potato and garlic and cook for a further 5 minutes. Remove from the heat and stir in the parsley, cream and cheese. Season with salt and pepper and set aside
Preheat the oven to 170°C/gas mark 3
Brush a 12 hole muffin pan with melted butter. Work with 1 sheet of filo pastry at a time, keeping the rest covered over with a damp tea-towel until needed
Brush the sheet with melted butter and cut into 8 equal squares. Lay 4 sheets, one at a time, into each hole of the muffin pan. Repeat with the remaining pastry
Fill the pastry shells with the potato filling and top each with grated cheese. Bake in the oven for 12-15 minutes, until browned