Our favorite scalloped potatoes out of the casserole dish and into muffin tins! We also like to make this with crispy bacon pieces or ham.


Recipe Summary

20 mins
40 mins
5 mins
1 hr 5 mins
12 potato stacks


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease the bottom and sides of 12 muffin cups.

  • Melt butter in a saucepan over medium heat. Add onion and garlic; saute until tender, about 5 minutes. Add half-and-half and Parmesan, Mexican, Cheddar, and American cheeses. Stir until all cheeses have melted, about 2 minutes. 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 another potato slice and spoonful of sauce. Repeat until potato slices are used up or cups are full, ending with cheese sauce on top.

  • Bake in the preheated oven until hot and bubbly, about 40 minutes. Cover with foil for the last 10 minutes if top is browning too much. Let stand for 5 minutes before removing.

Cook's Note:

Substitute milk for the half-and-half if desired.

Nutrition Facts

180 calories; protein 7.1g 14% DV; carbohydrates 15.8g 5% DV; fat 10.2g 16% DV; cholesterol 30.3mg 10% DV; sodium 243.8mg 10% DV. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This turned out pretty good. I like the addition of Old Bay but I do think it needs doubled. I misjudged my potato slices and ended up with enough to fill 2 more muffin cups. I forgot to grease those two and they actually came out better than the ones that were greased. The cheese stayed in place better. Read More