Cheesy Scalloped Potato Stacks

Our favorite scalloped potatoes out of the casserole dish and into muffin tins! We also like to make this with crispy bacon pieces or ham.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 180 Calories

Ingredients

• ½ teaspoon ground nutmeg
• 2 tablespoons butter
• ½ teaspoon ground black pepper
• ½ cup grated Parmesan cheese
• 1 cup half-and-half
• ½ cup shredded Cheddar cheese
• 1 small onion, chopped
• ½ teaspoon ground thyme
• ½ teaspoon seafood seasoning (such as Old Bay®)
• 3 cloves garlic, pressed
• ½ cup shredded Mexican cheese blend
• 2 slices white American cheese
• 6 small red potatoes, thinly sliced on a mandoline

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease the bottom and sides of 12 muffin cups.

Step 2

Melt butter in a saucepan over medium heat. Add onion and garlic; saute until tender, about 5 minutes. Add half-and-half and Parmesan, Mexican, Cheddar, and American cheeses. Stir until all cheeses have melted, about 2 minutes. Season sauce with nutmeg, thyme, pepper, and seafood seasoning.

Step 3

Lay 1 potato slice in the bottom of each muffin cup. Top with a spoonful of the cheese sauce. Layer on another potato slice and spoonful of sauce. Repeat until potato slices are used up or cups are full, ending with cheese sauce on top.

Step 4

Bake in the preheated oven until hot and bubbly, about 40 minutes. Cover with foil for the last 10 minutes if top is browning too much. Let stand for 5 minutes before removing.