When Daniel and I moved out of our apartment recently and I was cleaning out the cabinets I found a box of Betty Crocker Scalloped Potatoes. I asked Daniel about it and he said he bought a package at the grocery store because his mom used to make it for him as a kid. He never ate it but he liked seeing it in the cupboard. Something about potatoes in a box didn’t sit right with me but he was adamant about how great they were. He insisted we make the package so I could taste the greatness. Truthfully, they weren’t all that bad, but I told him I knew I could do better and decided to make some of my own.
These scalloped potatoes are a little lighter than typical but still make for a rich dish. I decided to put them in individual ramekins which is a great trick to limit portions (so you get a side dish instead of a second entree). They would be perfect for an Easter dinner or any time you were challenged to outdo Betty Crocker. Daniel gave them a big stamp of approval but I sense he still preferred the box mix. Sometimes there is just no replacement for nostalgia :)
1 ½ pounds small Yukon gold potatoes, unpeeled and sliced paper thin (⅛-inch thick)
1 cup shredded sharp white cheddar cheese (4 ounces)
2 tablespoons finely chopped fresh chives, for serving (optional)
In a small saucepan, whisk the milk, cornstarch, thyme, garlic powder, salt, and pepper over medium heat and bring to a boil, whisking constantly. Reduce the heat slightly and simmer until slightly thickened, 4 to 6 minutes. Remove from heat and stir in the Parmesan cheese until smooth.
Preheat the oven to 350 degrees F. Spray 6 8-ounce ramekins with cooking spray and place them on a large rimmed baking sheet.
Divide half of the potato slices among the ramekins, laying them flat and making sure that they are spread out to the edges of the ramekin (not all in one single stack). Pour half of the Parmesan sauce evenly over the potatoes, sprinkle half of the cheddar among the ramekins, then repeat with the remaining half of the potatoes, sauce, and finish with the cheddar. Cover each ramekin with foil and bake until the potatoes are beginning to soften and the sauce is bubbling, 30 to 35 minutes. Remove the foil, increase the oven temperature to 425 degrees F, sprinkle the tops evenly with the remaining cheddar and bake until the potatoes are tender, about 15 minutes. Use a butter knife and run it around the inner edge of each ramekin and let them cool for 10 minutes. Sprinkle the tops evenly with the fresh chives and serve.
Nutrition Information & Notes:
Nutrition Information for 1/6th of the Recipe:
Calories 231.5, Total Fat 10.1g, Sat Fat 6.3g, Cholesterol 32.6mg, Carb 23.8g, Fiber 2.6g, Sugars 3.4g, Protein 11.5g
Nutrition Information for 1/8th of the Recipe:
Calories 173.6, Total Fat 7.5g, Sat Fat 4.7g, Cholesterol 24.4mg, Carb 17.8g, Fiber 2g, Sugars 2.5g, Protein 8.7g