Mini Scalloped Potatoes

By evil_eye412

Individual ramekin sized cheese potatoes - - great with beef or pork

Ingredients

• unsalted butter, softened for the ramekins
• 1 1/4 cups grated sharp white cheddar cheese
• 1/2 cup grated parmesan cheese
• 1 tablespoon finely chopped fresh chives
• 1/4 teaspoon all purpose flour
• large pinch of cayenne pepper
• 1 1/2 pounds of Yakon Gold potatoes, unpeeled
• kosher salt and fresh black pepper
• 1 cup + 2 tablespoons heavy cream

Details

Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

preheat oven to 350. Generously bursh six 6 to 8 inch ramekins with butter. Combine the cheddar and parmesan cheese, with chives, flour and cayenne in large bowl.

Thinly slice the potatoes into 1/8 inch thick slices, and then add to the cheese mixture. add 1 teaspoon salt and a pinch of black pepper and toss to combine.

Divide half of the potato-cheese mixture among the prepared ramekins. Top with half of the cream; repeat with the remaining potato-cheese mixture and cream.

Transfer the ramekins to a baking sheet, cover with foil. Bake until the liquid is bubbly, and potatoes begin to soften but are not completely cook through, about 40 minutes. Increase oven temperature to 425, uncover ramekins and continue baking until the potatoes are tender and golden brown, about 15 to 20 minutes.

Let stand 10 minutes before serving.