Individual Scalloped Potatoes

🧂 Ingredients

• 1 ¼ cups whole milk
• 1 tablespoon cornstarch
• 1 tablespoon finely chopped fresh thyme or 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ cup grated Parmesan cheese
• 1 ½ pounds small Yukon gold potatoes

  unpeeled and sliced paper thin (⅛-inch thick)
• 1 cup shredded sharp white cheddar cheese

  4 ounces
• 2 tablespoons finely chopped fresh chives

  for serving (optional)

Instructions

• 1 In a small saucepan, whisk the milk, cornstarch, thyme, garlic powder, salt, and
  pepper over medium heat and bring to a boil, whisking constantly. Reduce the
  heat slightly and simmer until slightly thickened, 4 to 6 minutes. Remove from
  heat and stir in the Parmesan cheese until smooth.
• 2 Preheat the oven to 350 degrees F. Spray 6 8-ounce ramekins with cooking spray
  and place them on a large rimmed baking sheet.
• 3 Divide half of the potato slices among the ramekins, laying them flat and making
  sure that they are spread out to the edges of the ramekin (not all in one single
  stack). Pour half of the Parmesan sauce evenly over the potatoes, sprinkle half
  of the cheddar among the ramekins, then repeat with the remaining half of the
  potatoes, sauce, and finish with the cheddar.
• 4 Cover each ramekin with foil and bake until the potatoes are beginning to soften
  and the sauce is bubbling, 30 to 35 minutes. Remove the foil, increase the oven
  temperature to 425 degrees F, sprinkle the tops evenly with the remaining
  cheddar and bake until the potatoes are tender, about 15 minutes.
• 5 Use a butter knife and run it around the inner edge of each ramekin and let them
  cool for 10 minutes. Sprinkle the tops evenly with the fresh chives and serve.

Nutrition Info