Mini Scalloped Potatoes

1. 1

   Preheat the oven to 350 degrees F. Generously brush six 6-to-8-ounce ramekins with butter.

2. 2

   Combine the cheddar, parmesan, chives, flour and cayenne in a large bowl.

3. 3

   Thinly slice the potatoes a little less than 1/8 inch thick (a mandoline works well) and add to the cheese mixture.

4. 4

   Add 1 teaspoon salt and a pinch of black pepper and toss to combine.

5. 5

   Divide half of the potato-cheese mixture among the prepared ramekins, filling them about halfway (arrange the potato slices so they go to the edge of the ramekins).

6. 6

   Top with half of the cream.

7. 7

   Repeat with the remaining potato-cheese mixture and cream.

8. 8

   Transfer the ramekins to a baking sheet, cover each with foil and bake until the liquid is bubbly and the potatoes begin to soften but are not completely cooked through, about 40 minutes.

9. 9

   Increase the oven temperature to 425 degrees F, uncover the ramekins and bake until the potatoes are tender and golden brown, 15 to 20 minutes.

10. 10

    Run a knife around the edges and let stand 10 minutes before serving.

11. 11

    Photograph by Kana Okada

No additional tips available.