Individual Stacked Scalloped Potatoes
 
Prep time
Cook time
Total time
 
Recipe type: Appetizer, gluten free
Serves: 12
Ingredients
  • 3 to 4 small to medium baking potatoes (1½ kg)
  • ½ cup Parmesan, freshly grated plus extra for sprinkling on top (the original recipe has more, I reduced the amount)
  • 1 tbsp fresh chives, chopped
  • sea salr and freshly ground pepper, to taste
  • 2-3 garlic cloves
  • ½ cup leeks
  • 2 cups half and half (I used fat free half and half)
  • 1 tsp dried thyme
  • ¼ tsp dry rosemary
  • 1 tsp piri piri
Instructions
  1. Preheat oven to 400°F. Generously (and I mean very generously) butter/ grease a 12 cup muffin tin.
  2. Peel and finely dice the garlic and leeks.
  3. In a large bowl, mix the garlic, leeks with chives, thyme, parmesan cheese, cheese, half and half salt, pepper. Stir to combine and set aside.
  4. Peel and slice the potatoes into ⅛″ thick rounds with a knife or mandolin. Stack about 7 to 8 potato slices into each muffin tin. The number of slices will vary depending on the thickness of the cut. Stack them tightly but not any higher than the muffin tin itself.
  5. Spoon the half and half mixture into each muffin tin over the potato slices, being careful not to overflow.
  6. Loosely cover the muffin pan with foil and place in the oven. Bake for 35 minutes. Remove the foil and carefully top each muffin tin cavity with a little Parmesan cheese. Place back in the oven without foil and bake for an additional 10 to 15 minutes until the cheese is golden brown, the potatoes are tender, and the liquid has absorbed.
  7. Allow to cool in the pan for 5 minutes, then carefully slide a knife around the edges to loosen, then remove and serve. Add additional thyme sprigs as garnish if desired.
Recipe by The Novice Housewife at https://novicehousewife.com/2012/10/04/individual-stacked-scalloped-potatoes/