‘Muffined’ Scalloped Potatoes

Prep Time: 20 minutes

Cook Time: 25 minutes

Serving: 6 people

A Word From The Cook

“Amazingly simple to serve”


  • 2 Tbsp Butter
  • 3 Cloves Garlic (minced)
  • 1 Shallot (small dice)
  • 2 Tbsp Corn Starch
  • 3/4 Cup 35% Cream
  • 1/2 Cup Freshly grated Parmesan Cheese
  • Salt and Pepper to taste
  • 4 Large Potatoes (Russett, thinly sliced)


  1. Preheat oven to  400°.    Grease muffin tins with butter or cooking spray.
  2. Melt butter in a pan over medium heat.
  3. Stir the garlic and Shallots into the melted butter and cook for about 1-2 minutes.
  4. Add the Corn Starch and continue stirring (whisk) ensuring that the mixture is smooth and thickens.
  5. Pour in the cream slowly while continue to whisk, mixture will thicken again.
  6. Remove from heat and stir in the parmesan and salt and pepper ensuring that the cheese melts.
  7. Have the potatoes divided amongst the 12 muffin tins.   I like them standing (as in hasselback).
  8. Spoon the sauce over the potatoes.  About 1 tablespoon per tin.
  9. Bake in oven for 25 minutes (+/- depending on the thickness of the potatoes).
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