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.
- Prep Time: 20 min
- Cook Time: 37 min
- Total Time: 57 min
- Yield: 12 1x
- Category: Side Dish
- Method: oven cook and bake
Ingredients
Units
Scale
- 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.
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Add crispy bacon or finely chopped ham for a heartier version
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thinly sliced onions or leeks for a savory twist
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and sautéed mushrooms for a unique flavor.
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Try a sweet potato version or a potato-sweet potato mix.
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Vegans can substitute the cream with plant-based milk and use coconut milk.