Mini Scalloped Potatoes

4.7(12)

by Food Network Kitchen·published 2016-11-16

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Side Dish

Servings

6 servings

Total time

—

Calories / serving

420 kcal

Ingredients (9)

serves

Unsalted butter, softened, for the ramekinsbutter
1 1/4 cups grated sharp white cheddar cheese
1/2 cup grated parmesan cheeseparmesan
1 tablespoon finely chopped fresh chiveschive
1/4 teaspoon all-purpose flourflour
Large pinch of cayenne pepperpepper
1 1/2 pounds Yukon Gold potatoes (1 1/2 to 2 inches in diameter), unpeeled
Kosher salt and freshly ground black peppersalt-and-pepper
1 cup plus 2 tablespoons heavy creamcream

Instructions (3 steps)

01Preheat the oven to 350 degrees F. Generously brush six 6-to-8-ounce ramekins with butter. Combine the cheddar, parmesan, chives, flour and cayenne in a large bowl. Thinly slice the potatoes a little less than 1/8 inch thick (a mandoline works well) and add to the cheese mixture. Add 1 teaspoon salt and a pinch of black pepper and toss to combine.
02Divide half of the potato-cheese mixture among the prepared ramekins, filling them about halfway (arrange the potato slices so they go to the edge of the ramekins). Top with half of the cream. Repeat with the remaining potato-cheese mixture and cream.

03Transfer the ramekins to a baking sheet, cover each with foil and bake until the liquid is bubbly and the potatoes begin to soften but are not completely cooked through, about 40 minutes. Increase the oven temperature to 425 degrees F, uncover the ramekins and bake until the potatoes are tender and golden brown, 15 to 20 minutes. Run a knife around the edges and let stand 10 minutes before serving.

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