July 18, 2021

Individual Spiced Scalloped Potatoes

Individual Spiced Scalloped Potatoes

Scalloped potatoes...who doesn't love them! This recipe is my riff on the classic sliced potatoes cooked in cream. But since I tend to "spicify" almost everything that I make at home, this recipe seemed perfect for a little modification to the cream sauce that the potatoes cook in. Rather than keeping it traditional with just the addition of salt and pepper, I added a couple whole garlic cloves and Aleppo pepper. This turned out so well that I think I might actually take this one step further next time and add some ground coriander and cumin to the cream sauce.

To Cheese or Not to Cheese

Traditional scalloped potatoes don't contain any cheese, but I have to admit that when it comes to potatoes and baking and cream, cheese just seems like a natural accompaniment. Still, I decided to go with a light hand this time and only sprinkled a bit of grated parmesan cheese on some panko breadcrumbs before popping them in the oven. But when it comes to making this recipe, I say you do you!

Individual Spiced Scalloped Potatoes

This creamy mildly spiced scalloped potatoes is made in individual ramekins so you won't have to fight over the crispy bits!


Shilpa Iyer













  • 1 pound fingerling potatoes, thinly sliced
  • 1 cup milk
  • 1/4 cup cream
  • 2 cloves garlic
  • 1 tsp Aleppo pepper
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 3 Tbsp panko breadcrumbs
  • 3 Tbsp finely shredded parmesan cheese
  • Finely chopped cilantro for garnishing, optional


  1. Set the oven temperature to 375F.
  2. Scrub and dry the fingerling potatoes. Using a mandolin slice each potato thinly and set aside.
  3. In a small bowl, combine the milk, cream, Aleppo pepper, black pepper and salt and stir until well incorporated.
  4. Place the potatoes and whole garlic cloves in a large pot and pour the milk-cream mixture over the potatoes.
  5. Heat the pot on the stove until the milk-cream mixture starts to bubble and reduce the flame to low for approximately 10 minutes or until the potatoes are just shy of fully cooked.
  6. Divide the potato mix into 4 small ramekins. For a more artful presentation, arrange the potato slices in concentric circles starting with the circumference of each ramekin. Since this is easier using your hands, you'll need to wait to handle the potatoes until they've reached room temperature.
  7. If there is any milk-cream mixture remaining in the large pot, divide this evenly amongst the ramekins.
  8. Top each ramekin with panko breadcrumbs and shredded parmesan cheese.
  9. Place the ramekins in the oven for approximately 30 minutes until they are fully cooked and slightly browned. If you find that the breadcrumbs are browning too quickly, cover each ramekin with aluminum foil until fully cooked.
  10. Serve warm or at room temperature.
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