Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Generously brush six 6-to-8-ounce ramekins with butter. Combine the cheddar, parmesan, chives, flour and cayenne in a large bowl. Thinly slice the potatoes a little less than 1/8 inch thick (a mandoline works well) and add to the cheese mixture. Add 1 teaspoon salt and a pinch of black pepper and toss to combine.
- Divide half of the potato-cheese mixture among the prepared ramekins, filling them about halfway (arrange the potato slices so they go to the edge of the ramekins). Top with half of the cream. Repeat with the remaining potato-cheese mixture and cream.
- Transfer the ramekins to a baking sheet, cover each with foil and bake until the liquid is bubbly and the potatoes begin to soften but are not completely cooked through, about 40 minutes. Increase the oven temperature to 425 degrees F, uncover the ramekins and bake until the potatoes are tender and golden brown, 15 to 20 minutes. Run a knife around the edges and let stand 10 minutes before serving.
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Hema Witehira
[email protected]Worst scalloped potatoes ever!
Bluebuddy10
[email protected]I would not recommend this recipe.
Jazelle Rivera
[email protected]These were a waste of time and ingredients.
Md Sobouj
[email protected]I thought these were just okay. I've had better scalloped potatoes.
Appiah Christiana
[email protected]These were way too cheesy for my taste.
Ramesh Chandra Acharya
[email protected]I followed the recipe exactly, but my potatoes were still a little undercooked.
AM Asif
[email protected]The potatoes were a little bland for my taste, but the cheese sauce was amazing.
Mahfuza Akter
[email protected]These were delicious! I'll definitely be making them again.
Braedon Perk
[email protected]I made these for a potluck and they were a huge success! Everyone loved them.
Janicea George
[email protected]These were easy to make and turned out great! I used Yukon Gold potatoes, and they were nice and fluffy.
Bangla_waz_371
[email protected]I'm not a huge fan of scalloped potatoes, but I thought I'd give this recipe a try. I'm so glad I did! These were amazing. I loved the crispy edges and the creamy center.
Humphrey Thomas
[email protected]These mini scalloped potatoes were a hit at my dinner party! They were cheesy, creamy, and perfectly crispy on top. I'll definitely be making them again.