Cheesy Scalloped Potato Stacks So Tasty

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Cheesy Scalloped Potato Stacks

"Our favourite scalloped potatoes out of the casserole dish and into muffin tins! We additionally want to make this with crispy bacon portions or ham."

Ingredients :

2 tablespoons butter
1 small onion, chopped
3 cloves garlic, pressed
1 cup half of-and-half
half of cup grated Parmesan cheese
1/2 cup shredded Mexican cheese combination
half of cup shredded Cheddar cheese
2 slices white American cheese
half of teaspoon floor nutmeg
1/2 teaspoon ground thyme
half of teaspoon ground black pepper
half teaspoon seafood seasoning (together with Old Bay®)
6 small purple potatoes, thinly sliced on a mandoline

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H5M

Preheat the oven to 375 stages F (one hundred ninety stages C). Grease the lowest and sides of 12 muffin cups.
Melt butter in a saucepan over medium warmness. Add onion and garlic; saute till soft, about 5 minutes. Add 1/2-and-1/2 and Parmesan, Mexican, Cheddar, and American cheeses. Stir until all cheeses have melted, approximately 2 mins. Season sauce with nutmeg, thyme, pepper, and seafood seasoning.
Lay 1 potato slice in the bottom of each muffin cup. Top with a spoonful of the cheese sauce. Layer on every other potato slice and spoonful of sauce. Repeat until potato slices are used up or cups are full, ending with cheese sauce on pinnacle.
Bake inside the preheated oven till warm and bubbly, about forty mins. Cover with foil for the remaining 10 minutes if top is browning too much. Let stand for five mins earlier than eliminating.

Notes :

Substitute milk for the half of-and-half if favored.

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