Mini Scalloped Potatoes

By PamO22

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 Yukon Gold potatoes, unpeeled
• Kosher salt and freshly ground pepper
• 1 cup plus 2 tablespoons heavy cream

Preparation

Step 1

1. Preheat the oven to 350 degrees. Generously brush six 6-to-8-ounce ramekins with butter. Combine the cheddar, parmesan, chives, flour and cayenne in a large bowl. Thinly slice the potatoes a little less than 1/8 inch thick and add to the cheese mixture. Add 1 tablespoon salt and a pinch of black pepper and toos to combine.

2. Divide half of the potato-cheese mixture among the prepared ramekins, filling them about halfway. Top with half of the cream. Repeat with the remaining potato-cheese mixture and cream.

3. Transfer the ramekins to a baking sheet, cover each with foil and bake until the liquid is bubbly and the potatoes begin to soften but are not completely cooked through, about 40 minutes. Increase the oven temperature to 435 degrees, uncover the ramekins and bake until the potatoes are tender and golden brown, 15 to 20 minutes. Run a knife around the edges and let stand 10 minutes before serving.