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individual potato gratin dauphinoise on a plate with vegetables.

Individual Scalloped Potatoes

Individual portions of cheesy scalloped dauphinoise potatoes doe an elegant side dish.
5 from 8 votes
Prep Time 10 mins
Total Time 10 mins
Course Side Dish
Cuisine French
Servings 4
Calories 451 kcal


  • 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


  • 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.
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.


Calories: 451kcalCarbohydrates: 3gProtein: 8gFat: 46gSaturated Fat: 29gTrans Fat: 1gCholesterol: 156mgSodium: 854mgPotassium: 88mgFiber: 1gSugar: 1gVitamin A: 1667IUVitamin C: 1mgCalcium: 234mgIron: 1mg
Keyword dauphinoise, potatoes, scalloped
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