How about making these cheesy individual scalloped potatoes for two?
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.
Or, if you aren't entertaining and are going to the bother of preparing potatoes, this recipe makes enough for four portions, so it's ideal for cooking and freezing portions for later.
Still creamy and tender on the inside, with plenty of crunch on the outside, this dish is perfect for your friends and family.
Bon appétit!

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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 than one big dish for individual scalloped potatoes, 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.
❤️ Why you will love this dish
- Great for making in advance.
- Elegant for entertaining.
- Easy portion control.
- Simple meal preparation, eat two and freeze two for later.
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🥘 Ingredients
- Potatoes - 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.
- Cream - double or heavy cream.
- Nutmeg - a little freshly grated nutmeg brings out a lovely nuty flavour to the dish.
- Salt - cooking or kosher salt.
- Pepper - freshly ground balck pepper.
- Butter - salted or unsalted. If you are using salted then reduce the salt used in the dish.
- Cheese - strong or mature Cheddar.
For the cheesy gratin topping I have used a strong cheddar.
You will also need butter, double cream (heavy), grated nutmeg and seasoning.
🍽 Equipment
- 4 mini loaf tins or similar
- aluminium foil
- mandolin or food processor
- sharp knife
- cheese grater
🔪 Instructions
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 with oil, just in case.
Put the tins on an oven tray for ease and divide the potato mixture between them. This makes it easier to put them in and out of the oven without spillages.
Divide the butter and dot on top of the potatoes.
💭 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.
⏲️ Cooking Time
Cover the tins in foil and bake in the oven at 180 C / 350 F / 160 FAN / Gas 4 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.
🥗 Side Dishes
- Jacob's Ladder Beef
- Pheasant with Wild Mushroom Sauce
- Pork Confit
- Cod Cheeks and Chorizo
- Salmon Meunière
- Roast Partridge
- Chicken en Croûte
- Duck with Orange Sauce
- Chicken Supreme
- Chateaubriand
- Cannon of Lamb
- Confit Duck
- Pan Seared Wood Pigeon
🥙 Substitutions
- Cheese - 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, such as Edam or Gouda..
📖 Variations
- Bacon - add some fied bacon lardons or small pieces of bacon. to the potato mix.
- Leeks - finely sliced leeks add an extra flavour to the mini dauphinoise potatoes.
- Garlic - although not a classic ingredient, add a clove of crushed garlic to the potatoes.
🍣 Storage
- Refrigerator - cool, cover and store any leftovers covered in the fridge for up to 2 days.
- Freezer - freeze cooked individual portions for up to a month. Defrost overnight in the fridge.
- Reheat - reheat in the microwave or return to the oven, coved with foil at 180 C / 350 F / 160 FAN / Gas 4 until hot.
🍱 Prepare in Advance
- 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.
🤔 FAQs
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.
Dauphinoise potatoes are raw potatoes cooked in cream until tender.
Au gratin means that a dish is garnished with breadcrumbs or cheese and then grilled until brown. Typically, the dish is cooked vegetables in a sauce.
The French word gratiner means to brown something
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais
More French potato recipes
📋 Recipe
Individual scalloped potatoes for two
Equipment
- 4 mini loaf tins or similar
- Aluminium foil
- mandolin or food processor
- sharp knife
- Cheese grater
Ingredients
- 900 g potatoes
- 300 ml double cream heavy
- ½ teaspoon nutmeg grated
- 1 teaspoon salt
- ½ teaspoon pepper
- 50 g butter
- 100 g cheddar strong/mature
Instructions
- 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.
Notes
- 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.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
More French side dishes
🍲 Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Do you have a question or did you make the recipe? Please leave a rating as it helps other readers to discover this dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties.
However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.
Do you have a question or did you make the recipe? Please leave a rating as it helps other readers to discover this dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties.
However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.
Beth
I love this recipe and the whole individual idea! Definitely making this recipe over the weekend! So excited!
Shadi Hasanzadenemati
Love how easy this recipe is. Can’t wait to try it this weekend.
Claudia Lamascolo
What an awesome idea and so delicious, this may be dinner tonight!
Allyssa
This scalloped potato recipe is really genius! Thanks a lot for sharing this, the fam loved it as well!
Lauren
Genius to make these as individual so you don’t eat the entire pan! Great recipe.