Particular person Scalloped Potatoes

When Daniel and I moved out of our condo lately and I used to be cleansing out the cupboards I discovered a field of Betty Crocker Scalloped Potatoes. I requested Daniel about it and he stated he purchased a package deal on the grocery retailer as a result of his mother used to make it for him as a child. He by no means ate it however he favored seeing it within the cabinet. One thing about potatoes in a field didn’t sit proper with me however he was adamant about how nice they have been. He insisted we make the package deal so I might style the greatness. Honestly, they weren’t all that dangerous, however I informed him I knew I might do higher and determined to make a few of my very own.

<img class="aligncenter wp-image-15834 size-medium" src="×1020.jpg" alt="Individual Scalloped Potatoes Recipe – Make creamy, cheesy scalloped potatoes in individual ramekins! This is a lightened up side dish with built-in portion control.” width=”680″ height=”1020″ srcset=”×1020.jpg 680w,×450.jpg 300w,×936.jpg 624w, 1360w” sizes=”(max-width: 680px) 100vw, 680px”/>

These scalloped potatoes are slightly lighter than typical however nonetheless make for a wealthy dish. I made a decision to place them in particular person ramekins which is a superb trick to restrict parts (so that you get a aspect dish as an alternative of a second entree). They might be good for an Easter dinner or any time you have been challenged to outdo Betty Crocker. Daniel gave them an enormous stamp of approval however I sense he nonetheless most popular the field combine. Typically there’s simply no alternative for nostalgia 🙂

individual_scalloped_potatoes_recipe-1-680x1020 Particular person Scalloped Potatoes

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Particular person Scalloped Potatoes

individual_scalloped_potatoes_recipe-2 Particular person Scalloped Potatoes


  • 1 ¼ cups entire milk
  • 1 tablespoon cornstarch
  • 1 tablespoon finely chopped recent thyme or 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon floor black pepper
  • ½ cup grated Parmesan cheese
  • 1 ½ kilos small Yukon gold potatoes, unpeeled and sliced paper skinny (⅛-inch thick)
  • 1 cup shredded sharp white cheddar cheese (four ounces)
  • 2 tablespoons finely chopped recent chives, for serving (optionally available)


  1. In a small saucepan, whisk the milk, cornstarch, thyme, garlic powder, salt, and pepper over medium warmth and convey to a boil, whisking continually. Scale back the warmth barely and simmer till barely thickened, four to six minutes. Take away from warmth and stir within the Parmesan cheese till clean.
  2. Preheat the oven to 350 levels F. Spray 6 eight-ounce ramekins with cooking spray and place them on a big rimmed baking sheet.
  3. Divide half of the potato slices among the many ramekins, laying them flat and ensuring that they’re unfold out to the sides of the ramekin (not multi functional single stack). Pour half of the Parmesan sauce evenly over the potatoes, sprinkle half of the cheddar among the many ramekins, then repeat with the remaining half of the potatoes, sauce, and end with the cheddar. Cowl every ramekin with foil and bake till the potatoes are starting to melt and the sauce is effervescent, 30 to 35 minutes. Take away the foil, improve the oven temperature to 425 levels F, sprinkle the tops evenly with the remaining cheddar and bake till the potatoes are tender, about quarter-hour. Use a butter knife and run it across the internal edge of every ramekin and allow them to cool for 10 minutes. Sprinkle the tops evenly with the recent chives and serve.

Vitamin Info & Notes:

Vitamin Info for 1/sixth of the Recipe:
Energy 231.5, Complete Fats 10.1g, Sat Fats 6.3g, Ldl cholesterol 32.6mg, Carb 23.8g, Fiber 2.6g, Sugars three.4g, Protein eleven.5g

Vitamin Info for 1/eighth of the Recipe:
Energy 173.6, Complete Fats 7.5g, Sat Fats four.7g, Ldl cholesterol 24.4mg, Carb 17.8g, Fiber 2g, Sugars 2.5g, Protein eight.7g



Photographs by Ashley McLaughlin Images



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