These Cheesy Parmesan Garlic Scalloped Red Potato Stacks are a miniature version of the classic scalloped potatoes. They are a 2-biter of soft velvety potato and cheesy creamy goodness.
Growing up, my mom used to make scalloped potatoes. It was one of her specialities and I loved them. Who doesn’t like scalloped potatoes, right?
Actually, I love scalloped potatoes, au gratin potatoes au gratin and just about any cheesy casserole dish that contains potatoes.
What is the difference between scalloped and au gratin potatoes? I’m glad you asked. Gratin means topped with a browned crust, often using breadcrumbs or grated cheese. Gratins are usually prepared in a shallow dish.
Scalloped potatoes are a type of casserole combining thin slices of potatoes, cheese, milk or cream, and breadcrumbs, at least in American and Irish versions of the dish. The word scalloped comes from an old French word, escalope meaning a “very thin”. For years, I actually thought they were Escaloped Potatoes.
Potatoes are the ultimate comfort food. They are relatively inexpensive yet oh so versatile. The bad part is that I usually eat too much at one time. This recipe uses a muffin tin for portion control … at least that is what I like to tell myself.
Another bonus of making these scalloped potato stacks in that they bake in in about 45 minutes rather than the 1 hour+ for the casserole style.
This recipe was inspired by RecipeTin Eats
- Oil spray
- 8-10 medium red potatoes, washed and thinly sliced (Note 1)
- 2 Tablespoons butter
- 3 garlic cloves, crushed
- ⅓ cup heavy whipping cream
- ½ teaspoon salt
- Black pepper
- ½ cup grated cheddar cheese
- ½ cup grated parmesan cheese
- 1 Tablespoon dried Italian seasoning
- Preheat oven to 350°F (176°C).
- Spray a standard 12 hole non-stick muffin tin with oil (Note 2)
- Place butter and garlic in a microwave safe bowl for 20-30 second increments until melted. Add cream, salt and pepper into the butter and stir.
- Fill each muffin cup halfway with potato slices. Each muffin cup flares slightly, so stack slices from ends of potatoes on the bottom and use wider slices from the middle of the potato at the top.
- Drizzle each potato stack with 1 teaspoon of cream mixture then sprinkle with half the Italian seasoning. Sprinkle cheddar cheese over the potato stacks. Top with remaining potato slices. Drizzle with remaining cream mixture and remaining seasonings over each potato stack.
- Cover loosely with aluminum foil and bake for 35 minutes.
- Remove from oven, sprinkle with parmesan cheese and bake without foil for 10 minutes or until golden and the potato is soft.
- Let stand for 5 minutes before removing. Run a sharp knife around rim of each cup, Use a tablespoon or fork to help scoop them out.
Transfer to a serving platter. Garnish, if desired. I served it with Easy Chicken Cordon Bleu and steam green beans.
1. I didn’t peel the potatoes, but you could if you would like.
2. If you don’t have a non-stick muffin tin, make sure to spray each muffin cup generously with the oil spray (1) to help remove the potato stacks and (2) to make cleaning your muffin tin much easier.
Do you love potatoes as much as I do? How do you like them prepared?