How about making these cheesy individual scalloped potatoes for your next gathering?
I love making a big dish of these potatoes, but they are even better cooked in mini dishes, smothered with cheese and in neat portions for each guest.
Still creamy and tender on the inside, with plenty of crunch on the outside, this dish is perfect for your friends and family.
About this recipe
This is such an easy recipe, where you really can't go wrong. It is basically a dish of cheesy dauphinoise potatoes, where smaller containers are used rather one big dish, which is perfect for portion control and an elegant presentation.
I don't normally put cheese on dauphinoise potatoes, (my French friends would have a fit), but adding a good layer of cheese on top really helps to keep the potatoes together. This ensures that they stay together in one piece while serving.
I have made scalloped potatoes, or dauphinoise potatoes, with all types of potatoes. Personally, I always buy the maris piper variety, as they are a good all round potato, which are perfect for mash, chips and roast potatoes. A US equivalent is a russet.
In addition, floury potatoes like these, also hold more starch and this means that the scalloped potatoes will hold together well in layers while the dish cooks.
For the cheesy gratin topping I have used a strong cheddar. Gruyère or Emmenthal cheese are Swiss cheeses with a slightly nutty taste that are often used in French cooking, but you can use any cheese that melts easily.
You will also need butter, double cream (heavy), grated nutmeg and seasoning.
Slice the potatoes thinly and place in large bowl. You can use a mandolin for this, if you are feeling brave, but watch your fingers carefully!
I prefer to use a food processor. Of course, you can slice them by hand but it will take much longer.
Add the cream, seasoning and nutmeg and stir well to combine.
For my individual scalloped potatoes I've used mini loaf tins because a small spatula can lift out the potatoes easily in one piece.
Even though they are non stick I prefer to lightly butter or spray the insides, just in case.
Put the tins on an oven tray for easy and divide the potato mixture between them.
Divide the butter and dot on top of the potatoes.
⏲️ Cooking Times
Cover the tins in foil and bake in the oven at 180C/160FAN/350F/Gas4 for 30 minutes.
Now remove the foil and add the grated cheese.
Return to the oven for another 30 minutes.
Let them rest in the tins for a few minutes before lifting out and serving onto plates.
This is the perfect dish to prepare in advance ready for cooking.
Fill the containers, cover with foil and leave in the fridge until you are ready to cook. They may take a few minutes longer this way in the oven.
Store any leftovers covered in the fridge for 1 or 2 days. I have often frozen portions too, for up to a month and reheated in the microwave until piping hot.
My favorite addition is smoked bacon lardons. Simply fry them in their own fat before draining and adding to the potatoes. You could also use regular bacon or cooked ham.
I also love to add finely sliced leeks or shallots, that have been fried in butter until soft. Of course, you can add some minced garlic to the potatoes too.
You can use muffin tins or other small tins or even cook and serve directly from ramekins too.
Just be aware that smaller containers may mean a shorter cooking time and you will need to make sure that the potatoes do not become dry.
💭 Top tip
- There is no need to soak the potatoes in water before you make this dish. The natural starch released from slicing will help them to keep their shape and thicken the cream while cooking.
More potato recipes
Individual Scalloped Potatoes
- 900 g potatoes
- 300 ml double cream heavy
- ½ tsp nutmeg grated
- 1 tsp salt
- ½ tsp pepper
- 50 g butter
- 100 g cheddar strong/mature
- Slice the potatoes thinly and place in large bowl.
- Add the cream, seasoning and nutmeg and stir well to combine.
- Grease the baking tins, put them on an oven tray and divide the potato mixture between them.
- Divide the butter and dot on top of the potatoes.
- Cover the tins in foil and bake in the oven at 180C/160FAN/350F/Gas4 for 30 minutes.
- Remove the foil, add the grated cheese and return to the oven for another 30 minutes.
- Let them rest in the tins for a few minutes before lifting out and serving.
- There is no need to soak the potatoes in water before you make this dish. The natural starch will help them to keep their shape and thicken the cream while cooking.