however, these are cheesy potatoes, and do not even begin to compare to anything boxed in this category. the charm to this recipe is that they are prepared and served in individual ramekins, which keep the portion control in check, while showing nicely on the plate. cheesy potatoes tend to flatten when served, and this presentation makes the potatoes quite presentable for a holiday meal.
i found this recipe published in food network magazine back in april 2012. it was published under the name mini scalloped potatoes. this recipe will make 6 ramekins.
to make the potatoes:
preheat the oven to 350 degrees. generously coat the ramekins with spray canola oil. combine 1 1/4 cups grated WHITE cheddar cheese, 1/2 cup grated parmesan cheese, 1 tablespoon chives, 1/4 teaspoon all-purpose flour, and a dash of red pepper flakes. the recipe called for fresh chives, and i used dried. also, it suggested cayenne pepper and i substituted the red pepper flakes.
next, thinly slice about 10 small Yukon gold potatoes to be 1/8 inch thick. it is important to use a non starchy potato. an idaho potato would not work well in this recipe. A mandoline would work well if you own one. Add the potatoes to the cheese mixture, seasoning with salt and black pepper to taste. toss to combine.
divide half of the potato mixture into the ramekins, making sure the potatoes fit to the edge of the ceramic bakeware. top with 1/2 cup of heavy cream. repeat with the remaining potatoes and another 1/2 cup of cream.
place the ramekins on a sheet pan, covering each with foil. bake until the liquid is bubbly about 40 minutes. then, increase the oven temperature to 425 degrees and uncover the ramekins. bake until the potatoes are tender and browned. this should be another 15 to 20 minutes.
serve in the ramekins. this is a delicious holiday offering.