Individual Scalloped Potatoes Recipe - Make creamy, cheesy scalloped potatoes in individual ramekins! This is a lightened up side dish with built-in portion control.
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Individual Scalloped Potatoes

These scalloped potatoes are a little lighter than typical but still make for a rich dish.
Prep Time10 mins
Cook Time50 mins
cool10 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: cheesy potatoes, creamy potatoes, healthy scalloped potatoes, scalloped potato recipe
Servings: 6 servings
Calories: 231kcal
Author: Andie Mitchell

Ingredients

  • 1 ¼ cups whole milk
  • 1 tablespoon cornstarch
  • 1 tablespoon finely chopped fresh thyme or 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup grated Parmesan cheese
  • 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)

Instructions

  • 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.

Notes

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

Nutrition

Calories: 231kcal | Carbohydrates: 23.8g | Protein: 11.5g | Fat: 10g | Saturated Fat: 6.3g | Cholesterol: 32.6mg | Fiber: 2.6g | Sugar: 3.4g