Some recipes just feel like a warm hug. For me, this classic Mini Individual Scalloped Potatoes is one of them. It takes me right back to my grandma’s kitchen, where the smell of cream and potatoes baking was a promise of pure comfort. If you love cozy potato dishes, you might also enjoy our Crack Chicken Stuffed Baked Potatoes for another hearty, satisfying meal.
We all love a big, bubbling dish of scalloped potatoes. But there’s something so special about having your own little portion. These mini versions capture all that creamy, cheesy goodness in a single, perfect bite. They’re the heart of a family dinner, made just for you.
Today, I want to share this traditional recipe with you. It’s a simple, honest dish that never goes out of style. Let’s make some cozy memories together.
Recipe Overview
- Cuisine: American
- Category: Side Dish, Appetizer
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 12 individual portions
The Story Behind This Classic Recipe
I can still see my grandmother’s hands, moving with a calm certainty as she sliced potatoes paper-thin. Her scalloped potatoes were a Sunday supper staple. The dish was always passed around the big table, everyone digging in for a generous scoop.
I started making these mini versions years later. I wanted that same feeling, but for smaller gatherings and holiday appetizer spreads. Using a muffin tin felt like a natural, clever twist. It turned a family-style classic into charming, personal comfort food. Now, it’s a tradition in my own home.
What Makes This the *Traditional* Way
Some modern recipes try to cut corners. They use pre-shredded cheese or thin the sauce with broth. But the traditional way is about richness and patience.
True scalloped potatoes get their magic from a simple, homemade cream sauce. We use real butter, flour, milk, and cream. The potatoes slowly bake in this sauce, soaking up every bit of flavor. It’s a method that’s stood the test of time for a very good reason. For a different take on a skillet meal that’s full of flavor, try this Garlic Butter Steak and Potatoes Skillet.
The Classic Ingredients (No Fancy Stuff!)
Great comfort food starts with simple, honest ingredients. Here’s what you’ll need to gather. You probably have most of it in your kitchen already.
- 2 lbs russet potatoes (about 3-4 large ones)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (my grandma’s secret!)
- Softened butter or non-stick spray, for the pan
How to Make It Just Like Grandma Did
Don’t let the steps fool you—this is a straightforward, forgiving recipe. The most important tool is your patience. Let’s get started.
Mini Individual Scalloped Potatoes Recipe
The Classic Ingredients (No Fancy Stuff!)
How to Make It Just Like Grandma Did
Notes
Enjoy your homemade Mini Individual Scalloped Potatoes Recipe!
Nutrition Information
- Heat your oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin with butter or non-stick spray. This is key for easy removal later.
- Peel your potatoes. Slice them very thinly, about 1/8-inch thick. A sharp knife or mandoline works best for even slices that cook perfectly.
- Now, make the cream sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, until it smells a bit nutty.
- Slowly pour in the milk and cream, whisking constantly to avoid lumps. Keep whisking until the sauce thickens enough to coat the back of a spoon. This takes about 5-7 minutes.
- Take the sauce off the heat. Stir in 1 cup of the shredded cheese, salt, pepper, and nutmeg. Stir until the cheese is melted and smooth.
- Stack the potato slices in your prepared muffin cups. I like to fan them around in circles, packing them in snugly. They will shrink a bit as they cook.
- Carefully pour the warm cheese sauce over each potato stack. Try to get it in between the layers. Top each one with the remaining 1/2 cup of cheese.
- Cover the muffin tin loosely with foil. Bake for 30 minutes. Then, remove the foil and bake for another 15-20 minutes, until the tops are golden brown and the potatoes are tender when pierced with a knife.
- This is the hardest part! Let the potato stacks cool in the tin for 10 full minutes. This lets them set. Then, gently run a knife around the edges and lift them out with a small spoon.
My Tips for Perfecting This Classic
After making these for years, I’ve learned a few tricks. They make all the difference between good and great.
First, slice your potatoes evenly. If some are thick and some are thin, they won’t cook at the same rate. The thin ones will be mushy before the thick ones are tender.
Second, don’t rush the sauce. Let it thicken properly on the stove. A thin sauce will make soggy potatoes. A nicely thickened sauce will cling to each slice and bake up creamy and glorious.
How to Store and Enjoy Later
These are best fresh and warm, but leftovers are still a treat. Let them cool completely, then store them in an airtight container in the fridge for up to 3 days.
To reheat, place them on a baking sheet and warm in a 350°F oven for about 10-15 minutes. This keeps them from getting soggy. The microwave works in a pinch, but the oven gives you back that perfect texture.
Nutrition Notes
This is a rich, comforting dish. Here’s a basic look at what’s in one serving, to help with your meal planning.
- Calories: ~220
- Total Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 40mg
- Sodium: 280mg
- Total Carbohydrates: 18g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 7g
Your Questions About This Classic Recipe
I get asked about this recipe often. Here are answers to the most common questions.
Can I make these ahead of time?
You can! Assemble the potato stacks in the muffin tin with the sauce up to a day ahead. Cover tightly and keep it in the fridge. When you’re ready, just pop them in the oven. You may need to add 5 extra minutes to the bake time since they’ll be cold.
What’s the best potato to use?
Starchy russet potatoes are the classic choice. They hold their shape well and soak up the sauce beautifully. Yukon Golds will work in a pinch and give a slightly creamier, buttery result.
My potato stacks fell apart. What happened?
The most likely culprit is not letting them cool enough. That 10-minute rest in the tin is not a suggestion—it’s a must. It lets the sauce set and the potatoes firm up just enough to hold together when you lift them out.
I hope this recipe finds its way to your table. I hope it fills your kitchen with that same warm, comforting smell I remember so well. It’s a little bite of tradition, perfect for sharing or for keeping all to yourself. If you’re looking for a super easy, hands-off dinner that also features potatoes, our crockpot chicken potatoes and green beans is a fantastic option.
Give it a try this weekend. I think you’ll find these little potato stacks become a fast favorite. Did your family have a special way of making scalloped potatoes? I’d love to hear about it. Let me know your stories and how yours turned out in the comments below!
