Individual Cheater Cheesy Au Gratin Potatoes
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I love a cheesy potato for the holidays. These individual cheater cheesy au gratin potatoes pair so well with various roasted meats and vegetable sides. The only hard thing is that cooking potatoes can take a long time, taking up precious oven time. My goal with this recipe is to use methods to cut down on cooking time for individual portions of scalloped potatoes. I use sharp Cheddar cheese though it can easily be swapped for another favorite cheese.
While the term scalloped potatoes and au gratin potatoes have come to be used fairly interchangeably, traditionally scalloped potatoes do not include cheese, while au gratin potatoes have cheesy layers.
I do two things to cut down on the cook time in this recipe:
- Par-boil. I slice the raw potatoes and drop them into boiling water to par-boil them so they are already tender.
- Muffin tins. I then mix them with cheese, cream and spices before adding them to greased muffin tins. Adding to muffin tins allows for smaller individual portions as well as smaller surface area to cook in comparison to a larger baking dish.
Individual Cheater Cheesy Au Gratin Potatoes
Table of contents
Key Ingredients in This Recipe
- Russet potatoes – I first peel the potatoes then use a mandolin to thinly and evenly slice them. While it can be done by hand, a mandolin is a great way to quickly create even slices. I recommend using a starchy potato like Russet rather than a waxy potato, so the potatoes break down and become tender.
- Heavy cream – Coating the potatoes in heavy cream to cook adds a rich and creamy flavor. For the best flavor I recommend using heavy cream rather than whole milk or half and half in this recipe.
- Cheddar cheese – I recommend using grated sharp Cheddar cheese for the best flavored potatoes. I toss the potatoes in the cheese then add additional on top just before baking. The Cheddar can be replaced with another favorite semi-hard cheese.
- Chives – Diced chives add a subtle onion flavor while also adding an aesthetic garnish of color to the potatoes.
- Spices – Since this is meant to be a quick recipe, I rely on onion powder and garlic powder to kick up the flavor of the potatoes rather than sautéing fresh aromatics.
How to Make Cheesy Au Gratin Potatoes
Step 1: Peel and slice potatoes.
Heat oven to 400ºF (200ºC). Peel the potatoes then use a mandolin to thinly slice them.
Step 2: Par-boil potatoes.
Bring a large pot of salted water to a boil over medium high heat. Add the potatoes and par-boil them until just tender but not falling apart, about 6 minutes.
Step 3: Mix with cream and cheese.
Drain the potatoes place in a large mixing bowl. Add the cream, 1½ cups (337g) of the Cheddar cheese, 2½ (7g) tablespoons of the chives, onion powder and garlic powder, gently folding to combine. Season with salt and pepper and fold once more.
Step 4: Add to muffin tins.
Grease a jumbo 6-cup muffin tin with butter. Divide the potato mixture among the muffin tin cups. Pour any extra cream left in the bowl over the potatoes. Top with the remaining cheese.
Step 5: Bake.
Bake until tender and the cheese is bubbling, about 15 to 20 minutes. Remove and let cool for 5 minutes, then run a knife around each of the cups of potatoes and gently lift them out.
Step 6: Serve.
Serve warm garnished with the remaining chives.
Tips and Tricks for This Recipe
Swaps and substitutions
- The Cheddar cheese can be replaced with another semi-hard cheese like Monterey Jack, Colby Jack, Gruyère or Gouda.
- The chives can be swapped with diced green onions or other herbs like thyme or rosemary. Thyme would pair well with another cheese like Gouda.
How to make in a casserole dish
These potatoes can be made in a more traditional casserole style by mixing the potatoes according to the recipe below, then arranging in a greased 9″x 11″ (23cm x 28cm) baking dish. Heat oven to 400ºF (200ºC). Cover with aluminum foil and bake until bubbling, about 45 minutes. Remove the foil and bake until the top is golden brown, about an additional 15 minutes.
Other Recipes to Try
If you enjoy this scalloped potato recipe, give these a try:
Individual Cheater Cheesy Au Gratin Potatoes
Ingredients:
- 3 medium russet potatoes (about 2½ pounds), scrubbed
- Kosher salt, as needed
- 1 cup heavy cream
- 2 cups shredded sharp Cheddar cheese, divided
- 3 tablespoons diced chives, divided
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Freshly ground black pepper, as needed
- Unsalted butter, as needed for greasing pan
Instructions:
- Heat oven to 400ºF (200ºC). Peel the potatoes then use a mandolin to thinly slice them.
- Bring a large pot of salted water to a boil over medium high heat. Add the potatoes and par-boil them until just tender but not falling apart, about 6 minutes.
- Drain the potatoes place in a large mixing bowl. Add the cream, 1½ cups (337g) of the Cheddar cheese, 2½ (7g) tablespoons of the chives, onion powder and garlic powder, gently folding to combine. Season with salt and pepper and fold once more.
- Grease a jumbo 6-cup muffin tin with butter. Divide the potato mixture among the muffin tin cups. Pour any extra cream left in the bowl over the potatoes. Top with the remaining cheese.
- Bake until tender and the cheese is bubbling, about 15 to 20 minutes. Remove and let cool for 5 minutes, then run a knife around each of the cups of potatoes and gently lift them out.
- Serve warm garnished with the remaining chives.
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I just loved this recipe!! It was Brilliant!! You can actually parboil the potatoes a day before. I will be making this recipe again on Christmas! My family loved it! Thank You Kylie! All the ingredients are spot on.
This makes me so happy Robyn! Thank you for sharing!