Crispy Edged Scalloped Potato Cups
Crispy Edged Scalloped Potato Cups are baked in a muffin tin for perfectly portioned, cheesy layers with golden, crispy edges.
Crispy Edged Scalloped Potato Cups
There’s just something special about taking a classic family favorite and giving it a little twist. These Crispy Edged Scalloped Potato Cups are my fun way of serving traditional scalloped potatoes baked in a muffin tin so everyone gets their own perfectly layered stack. The edges turn beautifully golden and slightly crisp, while the inside stays soft, garlicy and creamy, and full of cheesy goodness. They look lovely on the table, but they’re still simple and comforting, just the way home cooking should be. Whether it’s a holiday meal or a Sunday family dinner, these little potato cups always disappear quickly in our home. Find more delicious 👉Warm Side Dishes
FAQ’s and Tips
Yes! You can assemble them earlier in the day, cover, and refrigerate. Bake just before serving for the best texture.
Yukon Gold or Russet potatoes work beautifully. Yukon Gold gives a creamier texture, while Russets soften nicely and absorb the sauce well.
Yes, but keep in mind that the texture may change slightly. Cool completely, wrap well, and freeze. Reheat in the oven to bring back some crispness.
Absolutely! Try adding cooked bacon bits, sautéed onions, fresh herbs, or a sprinkle of Parmesan on top for extra flavor.
Reheat in the oven at 350°F (175°C) until warmed through. This keeps the edges crispy. The microwave works, but the edges will soften.
Tips for Perfect Scalloped Potato Cups
- Slice the potatoes evenly.
Thin, even slices help the potatoes cook through at the same time. A mandoline works beautifully, but a sharp knife and steady hand work just as well.
- Don’t skip greasing the muffin tin.
Even with non-stick pans, be generous. This helps those crispy edges release easily without breaking.
- Press the layers down gently.
As you stack the potatoes, press lightly so they stay compact and hold their shape after baking.
- Fill each cup three quarters of the way up.
The potatoes shrink slightly as they bake, so it’s okay if they’re slightly mounded at first. You need to add the cheese on top.
- Let them rest before removing.
Allow the cups to cool for 5–10 minutes. This helps them set and makes serving much easier.
Ingredients for Crispy Edged Scalloped Potato Cups
- 2-3 red potatoes 🥔
- 1 sprig fresh thyme
- grated cheddar cheese 🧀
- grated Gruyere cheese
- heavy cream
- salt, paprika, allspice
- granulated garlic 🧄
How To make Crispy Edged Scalloped Potato Cups
Scalloped Potatoes baked in a muffin pan are an elegant, individual version of the classic creamy potato muffin. This recipe is equally perfect for a family dinner or a holiday table. Even for a fine dining dinner side dish for special occasions.
Tender layers of thinly sliced potatoes are drenched in a creamy sauce, and the combination of two types of cheese creates a pleasant flavor and a delicious golden crust. Baking in muffin pans makes the dish neat and easy to serve.
We used a 4-cup silicone muffin pan, but you can also choose a metal muffin pan that serves 12 servings.
For perfect results, it’s important to choose the right ingredients. Choose potatoes that are suitable for baking. We chose the red variety. The potatoes should be firm, without green spots or sprouts. When choosing cream, choose products with at least 30% fat. This provides a velvety texture and doesn’t separate during baking.
If you prefer a lighter version, you can substitute some of the cream with whole milk. The cheese should melt well. Choose cheddar or Monterey Jack. Grate the cheese yourself, as ready made gratings often contain additives that interfere with melting. For added flavor, add granulated garlic, fresh thyme or rosemary, and paprika.
Remove from the oven and let rest for 5 minutes before serving. Remove the scalloped potatoes from the pan and arrange them on a serving plate. Garnish with thyme, top with pickles, and enjoy!
The recipe is easily adapted to suit your mood and the season.
- Add crispy bacon or finely chopped ham for a heartier version. 🥓
- thinly sliced onions or leeks for a savory twist. 🧅
- sautéed mushrooms for a unique flavor. 🍄
- Try a sweet potato version or a potato sweet potato mix. 🍠
- Vegans can substitute the cream with plant based milk and use coconut milk.
Recommendations
(click the highlighted heading for the recipe)
PrintCrispy Edged Scalloped Potato Cups
Crispy Edged Scalloped Potato Cups are baked in a muffin tin for perfectly portioned, cheesy layers with golden, crispy edges.
- Prep Time: 20 min
- Cook Time: 37 min
- Total Time: 57 min
- Yield: 12 1x
- Category: Side Dish
- Method: oven cook and bake
Ingredients
- 2–3 red potatoes
- 1 sprig fresh thyme
- 1/3 cup grated cheddar cheese
- 1/4 cup grated Gruyere cheese
- 1/3 cup heavy cream
- 1/4 teaspoon salt
- 1 teaspoon paprika
- 1/3 teaspoon allspice
- 1/2 teaspoon granulated garlic
Instructions
- Preheat oven to 375°F (190°C). Peel the potatoes and slice them thinly. Use a mandolin to do this. The slices should be translucent.
- Pour the room-temperature heavy cream into a bowl. Season with salt and spices. Place the slices in the bowl and press down to coat them with the creamy marinade. Let the potatoes sit in the cream for 7 minutes.
- Don’t grease the silicone muffin pan. Place the smaller potato slices on the bottom, filling them halfway up. Sprinkle with Gruyere cheese. Top each stack with thyme leaves.
- Top with the remaining potato slices. Add ½ tablespoon of the creamy marinade to each muffin pan. Bake for 30 minutes. Add the cheddar cheese. Bake for another 5-7 minutes, until the cheese begins to bubble and brown. For an especially crispy texture, you can broil the cheese for 2-3 minutes. Remove from the oven and let rest for 5 minutes before serving. Remove the scalloped potatoes from the pan and arrange them on a serving plate. Garnish with thyme, top with pickles, and enjoy!
Notes
- make in a 4 cup muffin pan or a 12 cup muffin pan.
-
Add crispy bacon or finely chopped ham for a heartier version
-
thinly sliced onions or leeks for a savory twist
-
and sautéed mushrooms for a unique flavor.
-
Try a sweet potato version or a potato-sweet potato mix.
-
Vegans can substitute the cream with plant-based milk and use coconut milk.
If you’re looking for more cozy and comforting recipes, be sure to explore our collection of warm side dishes. From creamy classics to simple oven baked favorites, you’ll find the perfect dish to round out any family dinner or holiday table. Take a look and discover your next side dish or cold side dishes to go!
Join our kitchen community and get fresh, family friendly recipes delivered straight to your inbox. 😉👇
