These individual-size scalloped potatoes are a great side to a meal or served as an appetizer at your next gathering! They are the perfect comfort food during the colder months. Try it for yourself!👇
Eat Well.
SERVES 12 EACH
PREP TIME10 MINS
COOK TIME10 MINS
Scalloped Potatoes
Cooking Spray
for coating the muffin tin
Yukon Gold
2lbs
Butter
2 tbsp
Garlic Powder
2 tsp
Heavy Cream
1/2 cup
Salt
1/2 tsp
Pepper
1/4 tsp
Sliced Gruyere
12 small squares
Shredded Gruyere
3/4 cup
Directions
1. Preheat the oven to 350°F.
2. Spray the muffin pan with nonstick cooking spray.
3. In a bowl, add cream, butter, and garlic powder. Melt in the microwave then set aside. (may need to reheat later if it starts to solidify).
4. Peel potatoes. Cut into 1/10" slices using a mandolin or sharp knife.
5. Place potato slices into the muffin tin so they go halfway up the holes. Try to match by size to make them into neat stacks.
6. Drizzle each potato stack with 1 tsp of the cream mixture – use 1/2 of the mixture.
7. Top with cheese slices. Then top each stack with remaining potato slices, so the height is at the rim of the muffin tin. Drizzle with the remaining cream mixture.
8. Cover loosely with foil and bake for 40 minutes or until the potatoes are cooked through.Remove from oven, sprinkle with shredded cheese, and bake without foil for 10 minutes or until golden.
