Mini Scalloped Potato Cups

Name: Mini Scalloped Potato Cups
Prep time: 20 min
Cook time: 45 min
Yield: 12 appetizer servings
Ingredients: 1 lbs Russet potatoes* (peeled and thinly sliced); 2 tbsp Butter; 2 tsp tsp. Flour; 1 cup Chicken stock; 1 cup Fat-free 1/2 & 1/2; 1 cup Shredded Jarlsberg or Swiss cheese; 1/4 cup Sharp Cheddar cheese; 1/4 cup Smoked Gruyere cheese; 1/2 cup Red bell pepper (1/4-inch diced); 1/4 cup Real bacon bits or pieces; 1 tblsp Stone ground mustard; 1/2 tsp Garlic salt; 1/4 Dried dill; Freshly ground pepper to taste

Posted September 24th, 2014

CourseAppetizers and Snacks, Side Dish

Servings	Prep Time
12 appetizer servings	20 min

Cook Time	Passive Time
45 min	1 hr 5 min

Servings	Prep Time
12 appetizer servings	20 min

Cook Time	Passive Time
45 min	1 hr 5 min

Mini Scalloped Potato Cups

CourseAppetizers and Snacks, Side Dish

Servings	Prep Time
12 appetizer servings	20 min

Cook Time	Passive Time
45 min	1 hr 5 min

Servings	Prep Time
12 appetizer servings	20 min

Cook Time	Passive Time
45 min	1 hr 5 min

Ingredients

1 lbs Russet potatoes* peeled and thinly sliced
2 tbsp Butter
2 tsp tsp. Flour
1 cup Chicken stock
1 cup Fat-free 1/2 & 1/2
1 cup Shredded Jarlsberg or Swiss cheese
1/4 cup Sharp Cheddar cheese
1/4 cup Smoked Gruyere cheese
1/2 cup Red bell pepper 1/4-inch diced
1/4 cup Real bacon bits or pieces
1 tblsp Stone ground mustard
1/2 tsp Garlic salt
1/4 Dried dill
Freshly ground pepper to taste

Servings: appetizer servings

Units:

Instructions

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 1/2 & 1/2, 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.

Share this Recipe