This recipe originally appeared in the Burnout Issue of The Peak. View the full issue here or more stories on our page.

When burnout fully sets in — with resumes to finish and jobs or internships to apply for — the last thing you want to think about is making dinner, especially something elaborate. When I need a cheap, filling and easy meal, my go-to dish is scalloped potatoes, and my go-to place for ingredients is the Cal Poly Food Pantry. 

Located next to the Health Center and open Monday through Friday, from 8:30 a.m. to 6 p.m., the Cal Poly Food Pantry is a free resource available to all Cal Poly students. To gain access, you either need your PolyCard or your Cal Poly email.

The pantry offers fresh produce, canned goods, frozen food and sometimes items from name-brand stores like Trader Joe’s and Grocery Outlet. If you’re playing it simple and just going for basic scalloped potatoes you can often find potatoes, onions, milk and cheese at the pantry. 

Maybe you picked up a loaf of bread from the food pantry a few days ago and haven’t used it — no problem. Tear the bread into pieces for breadcrumbs. Have extra deli meat? Go ahead and mix some in! Get creative. Anything baked in the oven with an abundance of cream, milk and cheese is going to be delicious.

Scalloped potatoes always remind me of home and my family, and the best part of eating my mom’s version was discovering the extra add-ins she would sneak in. Whether we had leftover ham, bacon or even some charred poblano pepper for a Mexican twist, it always enhanced the dish. I hope my version of muffin tin scalloped potatoes brings warmth and comfort to your table.

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Recipe:

Muffin tin scalloped potatoes

Makes: 12 servings (1 muffin cup each)

Prep time: 15 min

Cook time: 40–50 min

4 medium russet or Yukon Gold potatoes, thinly sliced (about 1/8 inch)

3/4 cup heavy cream (half-and-half or milk works for a lighter version) (1 cup of evaporated milk can be used as well, depending on what you have available)

3/4 cup shredded cheese (cheddar, gruyere or mozzarella)

2 tbsp butter, melted

2 cloves garlic, minced or ½ tsp garlic powder (optional)

½ tsp salt

¼ tsp black pepper

1 tsp fresh thyme or ½ tsp dried (optional)

¼ cup grated Parmesan (optional, for topping)

Cooking spray or butter (for greasing the tin)

Try any add in ingredients like:

Cooked bacon bits or diced ham

Sautéed leeks

Spinach or kale for a veggie twist

Paprika or nutmeg for flavor depth

Sprinkle breadcrumbs on top for a crunchy finish

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Instructions: 

Preheat oven: to 375°F (190°C). Grease a 12-cup muffin tin with butter or nonstick spray.

Mix the sauce:

1. In a small pot melt butter on low heat. (Skip steps two and three if using garlic power.) 
2. Once slightly bubbling, add in the minced garlic.
3. Sauté for 30 seconds or until the garlic is fragrant (be careful not to burn the garlic).
4. Next add in the cream, salt, pepper and thyme (add garlic powder now if you are using it). 
5. Bring sauce to a simmer for 30 seconds, then remove pot from heat, keeping it warm.

Cut and Assemble Potatoes:

1. Wash and peel your potatoes.
2. Slice the potatoes as thinly as possible using a sharp knife or mandoline into little circles, making sure they fit in the muffin tin cups.
3. Layer the potatoes in the muffin tins until they are halfway full.
4. Drizzle about 1 teaspoon of cream mixture over each stack of potatoes.
5. Add a sprinkle of shredded cheese and any mix-ins. (Not too much, we will add more later.)
6. Repeat with remaining potatoes until the stack is about 1 cm higher than each tin. (The potatoes will shrink in the oven.)
7. Add the rest of the cream mixture and sprinkle the stacks with cheese. (Reserve some cheese for later.)

Baking:

1. Cover muffin tin loosely with tin foil and bake for 40 minutes or until a sharp knife can easily go through the stack of potatoes.
2. Remove potatoes from the oven and sprinkle with remaining cheese and Parmesan, if using.
3. Bake in the oven without foil for an additional 10 minutes, or until the cheese is bubbling and golden brown.

Cooling and Serving:

Remove from the oven and let cool for 5 minutes, then gently loosen edges with a knife to remove.