Mini Scalloped Potatoes

Servings 5 servings


  • 1 medium russet
  • 1/2 cup heavy cream
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 Tbsp Parmesan cheese
  • 1 1/2 Tbsp shredded cheddar or gruyere
  • 1/2 tsp chopped thyme


  • Preheat oven to 375 F
  • Peel potato
  • Carefully slice potato into 1/10" thick, using a knife or mandolin
  • Combine cream, potato slices, salt, pepper, onion powder, garlic powder, Parmesan cheese, thyme and 1 Tbsp shredded cheese into a bowl
  • Spray each muffin tin generously or you can use butter to grease the tins
  • Place slices of potato in each muffin tin about 3/4 way and top with the extra cream, spice mixture
  • Bake for 30 minutes with foil on top
  • Turn oven down to 350 F and remove foil
  • Sprinkle the rest of the shredded cheese on top and bake for 20 minutes
  • Remove and let cool for 5-10 minutes
  • Using a butter knife, remove each stack of scalloped potatoes and top with extra fresh thyme,
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