Parmesan Scalloped Potato Stacks

Shhh. Be still my beating heart.

What?

I said shhh.

The photo explains it all. Soft velvety potatoes with just a little bite. Cooked slowly to absorb the cheesy creamy goodness of it all. Who doesn’t like scalloped potatoes?

These little individual portions are intensly delicious with creamy parmesan and fresh thyme. Elegant enough to serve at a dinner party or just for everyday at the family meal. Parmesan Scalloped Potatoes Stacks are our family’s newest obsession.

Parmesan Scalloped Potato Stacks makes 12
50 minutes cooking time 

  • 2 garlic cloves
  • 1 shallot
  • 2 cups half and half *
  • 1 cup + 1/2 cup Parmesan, freshly grated
  • 1/2 tsp sea salt
  • 1/4 tsp fresh ground black pepper
  • 1 Tbs fresh thyme leaves
  • 3 to 4 small to medium baking potatoes
*Update: It has been brought to my attention that “half and half” is only an American grocery store item. To clear up any confusion, “half and half” is simply a mixture of half heavy cream and half milk. For the purpose of this recipe please use 1 cup heavy cream and 1 cup milk. 
**Note: These are a bit on the messy side. Meaning, prepare to do some serious washing of that muffin tin. It will help if a non-stick muffin tin is used and generously greased before hand.

Preheat oven to 400°F. Butter a 12 cup muffin tin. Peel and finely dice the garlic and shallot.

Place the diced garlic and shallot in a large bowl along with the half and half, 1 cup of grated Parmesan cheese, salt, pepper and thyme. Stir to combine and set aside.

Peel the potatoes and slice into 1/8″ thick rounds with a knife or mandolin. Stack about 7 to 8 potato slices into each muffin tin. The number of slices will vary depending on the thickness of the cut. Stack them tightly but not any higher than the muffin tin itself.

Next, spoon the half and half mixture into each muffin tin over the potato slices, being careful not to overflow. Loosely cover the muffin pan with foil and place in the oven. Bake for 35 minutes. Remove the foil and carefully top each muffin tin with the remaining 1/2 cup Parmesan cheese. Place back in the oven without foil and bake for an additional 10 to 15 minutes until the cheese is golden brown, the potatoes are tender, and the liquid has absorbed.

Allow to cool in the pan for an additional 5 minutes, then carefully slide a knife around the edges to loosen, then remove and serve. Add additional thyme sprigs as garnish if desired.

love. love. love.

 

Parmesan Scalloped Potato Stacks

Rating: 51

Prep Time: 10 minutes

Cook Time: 50 minutes

Yield: 12

Parmesan Scalloped Potato Stacks

Ingredients

  • 2 garlic cloves
  • 1 shallot
  • 2 cups half and half
  • 1 cup + 1/2 cup Parmesan, freshly grated
  • 1/2 tsp sea salt
  • 1/4 tsp fresh ground black pepper
  • 1 Tbs fresh thyme leaves
  • 3 to 4 small to medium baking potatoes

Directions

  1. 1. Preheat oven to 400°F. Generously butter a 12 cup muffin tin. Peel and finely dice the garlic and shallot. Place the diced garlic and shallot in a large bowl along with the half and half, 1 cup of grated Parmesan cheese, salt, pepper and thyme. Stir to combine and set aside.
  2. 2. Peel the potatoes and slice into 1/8? thick rounds with a knife or mandolin. Stack about 7 to 8 potato slices into each muffin tin. The number of slices will vary depending on the thickness of the cut. Stack them tightly but not any higher than the muffin tin itself.
  3. 3. Next, spoon the half and half mixture into each muffin tin over the potato slices, being careful not to overflow. Loosely cover the muffin pan with foil and place in the oven. Bake for 35 minutes. Remove the foil and carefully top each muffin tin with the remaining 1/2 cup Parmesan cheese. Place back in the oven without foil and bake for an additional 10 to 15 minutes until the cheese is golden brown, the potatoes are tender, and the liquid has absorbed.
  4. 4. Allow to cool in the pan for an additional 5 minutes, then carefully slide a knife around the edges to loosen, then remove and serve. Add additional thyme sprigs as garnish if desired.

Notes

* “half and half” is an American grocery store item that is simply a mixture of half heavy cream and half milk. For the purpose of this recipe please use 1 cup heavy cream and 1 cup milk. **These are a bit on the messy side. Meaning prepare to do some serious washing of that muffin tin. It will help if a non-stick muffin tin is used and generously greased before hand.

http://www.insockmonkeyslippers.com/parmesan-scalloped-potato-stacks

 

    Comments

  • Heather @ Kiss My Broccoli


    What a great idea to cook them in a muffin tin! I LOVE scalloped potatoes but I rarely ever make them because they take so long to cook…and I’m a seriously bad planner when it comes to dinner! Most of the time, I’m like, “ok, I’m gonna chew my own arm off unless I get food in like 15 minutes or less!” Haha!

  • Christy with Life of a Modern Housewife


    These look absolutely delicious…can’t wait to give these a try!!

    http://www.lifeofamodernhousewif.com

  • Jennifer | Mother Thyme


    I love everything about this recipe! This is marvelous!

  • Tatiana


    So cute! Pinning this to keep for some dinner party!

  • Shumaila


    These look seriously good. Pinning it! Thanks for sharing!

  • myfudo


    I can’t wait to try this. The mix of flavors excites me…Thanks for posting!

  • Andrea (questfordelish)


    I am in LOVE with these. I think I would just eat them for dinner. I just pinned them because I love them that much. lol…thanks for sharing.

  • K&B N.


    You can never go wrong with cheese and potatoes

    ratedkb.blogspot.com

  • Sara {Home is Where the Cookies Are}


    These look freakin’ AMAZING!! I love that you made them in individual portions – so they’re cute too! I love having decadent dishes like this to serve alongside standard things like burgers and grilled chicken. Wowza!

  • SusyCS


    Love, love, love scalloped potatoes . . . preparing this for dinner this week!!! :)

  • Michelle


    Would these freeze and reheat well? They look great, but I have to at least pretend my household of two won’t eat them all in one sitting!

    • In Sock Monkey Slippers


      hmmm. That’s a good question. I’m going to say probably not. We just has the leftovers the next day and this is great for dinner parties but I understand for a family of 2 you don’t want to waste food. This recipe should work if you try cutting all the ingredients in half making 6 stacks instead of 12. Hope that helps.

  • Kylie


    Thanks for sharing this receipt – it looks great and I’d love to make it. Could you please shed some light on what “half & half” is though? I’m in Australia, so I’m hoping there’s something I can use to substitute for this.

    • In Sock Monkey Slippers


      lol! Good point Kylie!!! My apologies as I forget sometimes that this blog is international. Half and Half is what is sold in stores in the U.S. as a half mixture of heavy cream and a half mixture of milk. So, if there is not “Half and Half” available, it is just 1 cup heavy cream and 1 cup milk for this recipe. Sorry about that and thank you for bringing it to my attention! Cheers!

      • Kylie


        Thanks so much for the clarification :) Oh, and I meant to say “recipe” not “receipt”, autocorrect gets me every time!

  • Laurie {Simply Scratch}


    Freakin’ awesome! These are pure genius!

  • Valerie @ From Valerie's Kitchen


    Be still my heart…I’m in love!

  • Lisa


    Delicious! Definitely plan on making these lovelies. Quick question….how easily do they come out of the pan? I’m wondering if I would need to plan to make extra stacks to allow for breakage?

    • In Sock Monkey Slippers


      Great question, Lisa. After giving the muffin pan a GOOD butter greasing before hand, I have not had problems. But I will cofess, you’re going to have one messy pan afterwards.

  • kat


    that is sooo cute!! minis are always soo adorable!

  • karen


    i made this tonight…i used 1 1/2 baking potatoes which was plenty…i had to adjust the amount of ingredients – i thought 1 and 1/2 potatoes would be enough for 6 “muffins” –it actually was enough for all 12 “muffins”. the slices were too large in circumference and i had to trim them. i had also cut the liquid/cheese/garlic etc in half because of my original assumption that so i didn’t have enough liquid and had to add in more cream.
    also more salt and pepper is needed – as written, it is a little bland.
    this recipe has potential but you will need to work with it and adjust it..also makes a mess with the tin..

    all in all, im not sure it is worth the effort

    • In Sock Monkey Slippers


      Thanks for your input Karen. I’m sorry it didn’t work out for you. I’ve made these again and again and still enjoy the outcome. I guess we all have different tastes. Your comment is appreciated.

  • Chanel Pyle


    Hi Meredith – Kristen sent me this recipe. It looks so delicious! I am going to make them next time she comes for dinner. I am sure they will probably be the only thing I eat that night!

    • In Sock Monkey Slippers


      Hi Chanel! I hope they turn out well. Warning: they are a bit messy but good! Thanks for stopping by!

  • Wendy


    made these for friends this past weekend and they were super easy to make and a big hit! very yummy.
    my feedback would be:
    – select your potatos so that you know that, when sliced, they will fit within the circumference of the muffin tin. otherwise, its no biggie, you just need to do some potato-trimming to get them to stack in the tin
    – i used PAM non-stick spray as opposed to buttering the tins and it worked well for me.
    – they were still great the next day reheated in the microwave but i didn’t try freezing them.

    anyway, just my little tidbits of feedback.
    these are great and i will definitely make them again soon! thanks for the recipe!

  • kleigh


    Just made these last night and I have to say they were awesome! Perfect for my little dinner party and my guests were certainly impressed! Thank you!

  • stan


    Ok. first of all that previous comment from “karen” through me off a bit and I wasn’t going to make these but I ignored her thank God! (she must be a little off) These are fantastic and a lot easier than I thought they would be. I had better luck using small potatoes. bravo!

  • 25th Hour Gal


    Sounds great and I can’t wait to try this recipe!

  • Rebecca


    I made these last week and my husband and I really enjoyed them!! The only thing I didn’t care for was the mess it made to my pan, like you said. I want to make this again for some company this weekend and wondered if I made this in a casserole dish would the cooking times be the same? Thanks so much for the great recipe!

  • Beth Coller


    These sound delicious! Any helpful hints on getting them out of the pan without breaking them

    • In Sock Monkey Slippers


      Thanks Beth for pointing that out. I have updated the recipe to show. Simply run a knife around the edges and gently lift with a small spatula or spoon. All the times I’ve made them they’ve held together well.

  • Maria @ Box of Stolen Socks


    I love you for this recipe! and the muffin tin idea!

  • David


    Hey. Now this looks like a great way to prepare the dish. Much easier in the muffin tray. I use thyme a lot, but I wonder if fresh rosemary might be an interesting variation. What do you think?

    all the best,
    David

  • nilza


    Going to try out tonite

  • Lidwien


    love the recipe, but

    in the recipe is written: 2cups half and half.
    half and half of what??

    thanks

    • In Sock Monkey Slippers


      Half and Half is an American grocery store item that is simply and only half heavy cream and half milk. I used it in this recipe to cut down on expense and bulky milk cartons in my fridge, there’s limited space in there with all of the food this family eats. For the purpose of this recipe you can use 1 cup of cream and 1 cup of milk. Sorry for the confusion.

  • jessica


    What is the half and half???

    • In Sock Monkey Slippers


      Half and Half is an American grocery store item that is simply and only half heavy cream and half milk. I used it in this recipe to cut down on expense and bulky milk cartons in my fridge, there’s limited space in there with all of the food this family eats. For the purpose of this recipe you can use 1 cup of cream and 1 cup of milk. Sorry for the confusion, Jessica.

  • Maggie


    These look fabulous! Would it be possible to prepare them ahead of time and store in the fridge until ready to bake?

    • In Sock Monkey Slippers


      thanks! Yes. I have done it before and it works. I did have to add about five minutes extra. Just keep an eye on it.

  • stan


    I’ve made these 3 more times! Amazing and my guests still talk about it.

  • afracooking


    such a lovely recipe! I already made it a few times and now decided to post it on my blog (despite the fact that my photo’s are no where as lovely as yours)
    thanks for the inspiration!
    http://afracooking.wordpress.com/2012/04/24/potato-gratin/

  • Pat


    These look wonderful and I can’t wait to try them! Just wondering if these can be made a day or so ahead of time and then warmed up day of to serve with the meal. If so, how were they?

    • In Sock Monkey Slippers


      They were good! I felt they were a little on the soggy side but not really enough to be noticed. I’m just picky!

  • Lori


    Im wondering if you think foil muffin liners would be easier for clean up? Thanks! Lori

  • OrGreenic


    Using thyme is a great way to enhance the flavors of the potatoes and parmesan. Thanks for a great recipe.

  • Shumaila


    Tried these and they were delicious and much appreciated by everyone at the small get together I took them to. Have blogged about these on my blog as well. Thanks again for sharing!

  • Krissy


    Do you think I can substitute parsley in place of thyme? Not a huge thyme lover…this recipe looks great! Thanks for sharing!’

    • In Sock Monkey Slippers


      sure! You can substitute whatever you like. That’s the joy of cooking. I think parsley or even a small amount of rosemary would do fine.

  • Barbara


    I made these for dinner last night served with lamb chops and saute carrot bundles. They were a hit with everyone. Since you had fore warned of the mess, I changed the preparation slightly. I decide to make 6 larger servings by using a pan I have for chocolate lava cakes with a removable disc in the bottom, lined with a 7″ disc of parchment, everything else was the same, in fact perfect amounts for my pan with a slightly longer cooking time! check them out here: https://pinterest.com/pin/64105994667195402/
    I was able to lift them out very easily by the parchment and transfer to the plate was simple….aaaand clean-up was minimal :)
    Thanks so much for sharing!

    • In Sock Monkey Slippers


      Good heaven, I wish I was at that dinner party, Barbara! What a fantastic idea using the lava cake pan and parchment paper. Thank you for the tip and trying out this recipe! It’s one of my favorites.

  • Elizabeth


    Was just looking for an attractive potato recipe for law firm Christmas party…these are perfect! Glad I stumbled upon you today!

  • Cinny


    This looks so yummy and cute! I am not familiar with cooking with shallots, though I know what they are. I THINK regular onions would be an acceptable substitution, as shallots are much more expensive here in California. Why do you prefer to use shallots?

    • In Sock Monkey Slippers


      Cinny, onions in my opinion would not be a good substitute. The flavor of an onion is far greater than a shallot. I used shallots in this recipe because it lightly flavors this dish without overpowering it. If you need a substitution, try the white part of a scallion or green onion.

  • spartan woman


    Hi!these look beautiful.I’m always trying to find something different to serve as a side dish and these look perfect.Thanks for the recipe.Definitely going to make them the next time my eldest daughter brings her boyfriend over.

  • Stina


    These turned out really nice when I baked them in decorative parchment paper similar to the kind that Starbucks uses for their muffins. I sprayed my pan with PAM and pressed a square of parchment down into the pan before putting in the ingredients. Cuts down on the clean up and it looks really nice.

  • Deanne


    I have to try these they are so pleasing to the eye.

  • Lori


    These look great and I can not wait to try. Thanks for sharing!

    Lori

    P.S. As an American transplanted to London, when a recipe calls for half-and-half, I use single cream :-)

  • lisa


    How far in advance could you prepare these thank you they look great

    • In Sock Monkey Slippers


      Lisa – I’ve made these a day in advance but I’ve never tested it any further. Thanks!

  • Amber


    Got them in the oven right NOW!! Can’t wait to have dinner. I am serving them with Beef roast (been in the slow cooker for hours) and steamed sliced baby carrots. Yumm. Thanks for the lovely recipe. I love your site.

  • Melissa


    these look so delish and what a great idea to use the muffin tins. I am going to make these but since I am doing a low carb diet, I am going to substitute Daikon for the potatoes.

  • Rebecca


    Oh this recipe looks divine! I am considering making these in muffin pan liners and serving as an appetizer at a baby shower I am hosting. Been looking for some gluten free ideas that don’t stand out as “GLUTEN FREE”. Perhaps I will need to make a trial run first though. ;-)

  • Rebecca


    Also, for clean up, try Dawn Power Clean dish soap. It is kind of amazing!

  • Lauramarie


    Wow these were amazing and looked just like the photo. They are less calories then the big batch. What a great idea making them in a muffin tin. (I used my large 6 cup muffin pan and cut the ingredients in half for the two of us.

  • heather


    Wonderful!!-btw I tried using foil muffin-cupcake liners [reg may be ok too] they not only fixed clean-up but made stacks ez to remove & kept them in one piece–you can get some really nice ones that I think would even look nice on the plate. I removed potatoes from the plainer silver ones, but may leave them next time

  • sue


    Hi, Can I replace the heavy cream with thickened cream? TQ

  • faith


    Whats the calorie and fat
    count ?

    • In Sock Monkey Slippers


      Thanks for asking! Unfortunately, I am not a registered dietitian so I would hate to give you a guess and have it be wrong. The best I can tell you is to find an accurate and reliable calorie counter and give it your best shot. Cheers!

  • Angie


    This recipe just came up on my pinterest because my cousin pinned it. I see why she liked it. It looks like a cheesy, savory, pile of goodness – Yum. I’m going to request she bring this to our Thanksgiving dinner. If not, I’ll make it. Angie http://www.whiteriverkitchen.com

  • Angie


    This recipe just came up on my pinterest because my cousin pinned it. I see why she liked it. It looks like a cheesy, savory, pile of goodness – Yum. I’m going to request she bring this to our Thanksgiving dinner. If not, I’ll make it.

  • Sharon Wylie


    Is it okay to make these delicious looking goodies ahead and refrigerating? What about freezing?

    • In Sock Monkey Slippers


      HI Sharon, you can absolutely refrigerate these after cooking but they will not be as moist, good but not exactly how they come out of the oven. Freeing is not ideal as potatoes just don’t freeze well. Good question.

  • Sharon Wylie


    Can one use fat free 1/2 & 1/2 ?

    • In Sock Monkey Slippers


      That’s a great question. Unfortunately, I have not used fat-free, so I can’t tell you for certain if it will or won’t work. I would not use any artifical creamers with this as the oil used in thise is not ideal for this recipe. If you try it with the fat-free half and half please let me know how it turns out!

  • Caroline


    are you able to make these a day ahead and then bake them the day/night of?

    • In Sock Monkey Slippers


      absolutely. Prepare to the point where you are just about to bake, cover with plastic wrap and store in the fridge. Let them sit out 30 minutes prior before baking.

  • Ruth


    If you were to bring these to someone’s party, would it be best to cook them first and then just reheat?

  • Karen Johnson


    I made these for a quiet Christmas Eve along side of Beef Tenderloins — It was amazing! I’m making them for New Years Eve tomorrow for another small group and can’t wait for all of the oohs and aahs!

  • Anneli Olila


    I made these last night, and they turned out delicious! The pan was indeed a disaster – even with liners – but you warned us about that. Very tasty recipe and easy to make! Thank you!

  • Dawn E


    Here is a bakers secret. Rather than use non stick sprays why not try liquid lecithin. It is sticky n goopy to work with but professional bakers n chefs use it all the time for breads. I slip a baggie over my hand and grab a bit of lecithin and rub it on my pans….n presto stuff just falls out if the pans.
    Also why not try these with sweet potatoes n apples layered layered between? Sounds yummy…..Dawn

  • Ed


    I live in Hamilton, Ontario, Canada and we can buy Half-And-Half here. It’s not just an American product. More like a North American product.

    • In Sock Monkey Slippers


      Thank you! For a long time all I’ve heard is that you can’t find it outside of the US. Cheers!

  • danielle carstens


    I made these a few nights ago, and they are absolutely DELICIOUS!! I plan on making them again tonight, but have only 1 cup of half and half. Can I sub with 2%? Or should I just stop being so lazy and run to the store real quick?

  • Kay


    What do you think of using ramekins?

  • ady


    These look amazing ;) can these be made in advance & just reheated? Have you tried that by chance…? Would love to make these for Thanksgiving, but I’m limited on baking space. Lo . Thanks for the great recipe! I could never get it right in a skillet

    • In Sock Monkey Slippers


      Thanks! I have tried making them in advance and reheating. They don’t turn out as creamy but I found them to be just as good.

  • Stephanie


    Discovered this recipe and made them with filets and a sautéed spinach. Everything was delicious, but your potatoes were the star of the dinner! ICannot wait to make them again.

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