Mini Scalloped Potato Cups

Mini Scallop Potato Cups

Mini Scalloped Potato Cups

Potatoes USA
Delicious mini scalloped potato cups are sure to please!
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Prep Time 20 minutes
Cook Time 45 minutes
Course Side Dish
Servings 12


  • 1 Pound Alsum russet potatoes peeled and thinly sliced
  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • 1 Cup Chicken stock
  • 1 Cup Fat-free half & half
  • 1 Cup Shredded Jarlsberg or Swiss cheese
  • ¼ Cup Sharp Cheddar
  • ¼ Cup Smoked Gruyere cheese
  • ½ Cup Red bell pepper ¼ inch diced
  • ¼ Cup Real bacon bits or pieces
  • 1 Tablespoon Stone ground mustard
  • ½ Teaspoon Garlic salt
  • ¼ Teaspoon Dried Dill
  • Freshly ground pepper to taste


  • Preheat oven to 350°F and spray 12 small ramekins with nonstick cooking spray.
  • Place potatoes in a microwave-safe bowl; cover and microwave on HIGH for 6 minutes or until potatoes are tender.
  • Meanwhile, melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute more. Slowly stir in half & half, cooking until mixture is smooth.
  • Add cheeses, a little at a time, then stir in remaining ingredients. Spoon into prepared ramekins and bake for 30 minutes or until lightly browned and bubbly.