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March 26, 2013

Easy Cheesy Stovetop Scalloped Potatoes

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What do you do when there’s not enough room in the oven to bake a holiday side dish? Learn how to cook homemade Easy Cheesy Stovetop Scalloped Potatoes from scratch in a cheddar cheese sauce to save oven space.


Easy Cheesy Stovetop Scalloped Potatoes for an easy holiday side dish

Growing up, we always had boxed scalloped or au gratin potatoes for the holidays. It doesn’t matter if it was Thanksgiving, Christmas, or Easter; there were potatoes as a side.

After cooking on my own for several years, I decided to make homemade scalloped potatoes without all of the preservatives. It took me a few holidays to get it right, especially cooking it on the stovetop.

Cooking for the holidays, especially Thanksgiving, means the oven is lined up to bake two, three, even four dishes.

When there’s no room left in the oven, you’re left cooking side dishes on the stove. That’s why I set out to make Easy Cheesy Stovetop Scalloped Potatoes as a way to avoid baking in the oven.


Easy Cheesy Stovetop Scalloped Potatoes | www.chocolatemoosey.com

How do you make homemade scalloped potatoes?

The key to cooking Easy Cheesy Stovetop Scalloped Potatoes is to thinly slice the potatoes evenly using a handheld mandoline (affiliate link).

I reviewed my handheld mandoline for my homemade salt and vinegar chips recipe so you can see it in action.

My dad usually does this part during the holiday as I am busy preparing all of the other million dishes. He does a great job at it (especially since he can’t mince garlic – don’t ask).

If you don’t own a mandoline, slice them carefully and evenly with a knife.

How do you cook scalloped potatoes on the stove?

First, you need to use a wide-bottomed pan, preferably a Dutch oven (affiliate link). It helps evenly cook the potatoes instead of stacking them on top of each other.

Next, you need to create a roux, which is a paste made of fat, flour, and liquid. This helps thicken the cheese sauce that’ll coat the potato.

Finally, you cook the thinly sliced potatoes in boiling milk. You will need to stir often because the potatoes may burn on the bottom if you don’t.

What’s in scalloped potatoes?

The ingredients for Easy Cheesy Scalloped Potatoes are potatoes, cheese, and milk with additional flavors such as garlic. You can also add fresh herbs such as thyme or rosemary.

I highly recommend using whole milk due to the fat content. Skim milk won’t have the same results.


Easy Cheesy Stovetop Scalloped Potatoes | www.chocolatemoosey.com

What’s the difference between scalloped potatoes and au gratin potatoes?

After spending numerous hours researching and reading through recipes, nobody else knows either.

Some sources say scalloped potatoes don’t have cheese, but obviously my recipe does. The boxed scalloped potatoes I ate growing up definitely had a cheese sauce.

Another difference is au gratin has breadcrumbs on top, but most au gratin recipes I saw didn’t include breadcrumbs, including my Garlic Parmesan Au Gratin Potatoes.

In conclusion, the rest of the world doesn’t know the difference between scalloped and au gratin. They DO know anything with cheese and potatoes is a winner, no matter what you call it.

Which potato is best for scalloped potatoes ?

I personally think Russet potatoes make the best potato for scalloped potatoes because of their higher starch level, which results in a creamier sauce.

However, I’ve seen other scalloped potato recipes using Yukon gold, which better hold their shape. Whichever potato you choose, bake until the potatoes are fork tender.

Other Thanksgiving Side Dish Recipes

  • Homemade Gravy Without Meat Drippings
  • Homemade Cranberry Sauce
  • Green Beans with Almonds and Olives

Items You May Need (Amazon affiliate links):

 

 

Easy Cheesy Stovetop Scalloped Potatoes

Easy Cheesy Stovetop Scalloped Potatoes

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Learn how to cook homemade Easy Cheesy Stovetop Scalloped Potatoes from scratch in a cheddar cheese sauce to save oven space.

Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups whole milk, room temperature
  • 1 pound russet potatoes (roughly 2 large potatoes), peeled and thinly sliced (preferably with a mandoline for even, thin cuts)
  • 1 cup shredded cheddar cheese

Instructions

  1. In a Dutch oven or another wide-bottomed saucepan, melt the butter. Add the onion and a big pinch of salt and cook 5 minutes until softened. Add the garlic and cook 1 minute.
  2. Stir in the flour, salt, and garlic powder until a roux (thick paste) forms. Gradually whisk in the milk.
  3. Bring to a boil. Once boiling, add the potatoes. Cook covered for 15-20 minutes or until the potatoes are fork tender, stirring often to prevent burning on the bottom.
  4. Stir in the cheese until melted. Serve warm.

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  • Dutch Oven
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© Carla Cardello
Cuisine: American / Category: Side Dishes
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Filed Under: Side Dishes Tagged With: cheddar cheese, Christmas, Easter, garlic, onions, potatoes, Thanksgiving, vegetarian

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Please let me know by sharing a photo in my private Facebook group or uploading and tagging me on Instagram using #HITKrecipes (Note: If your Instagram account is private, I won't be able to see your photo)

Reader Interactions

Comments

  1. Alex says

    March 26, 2013 at 6:59 AM

    This looks SO delicious….

    Reply
    • Carla says

      March 26, 2013 at 7:12 PM

      Thanks Alex!

      Reply
  2. Becca @ Amuse Your Bouche says

    March 26, 2013 at 7:03 AM

    Yuuum these look perfect! So thick and creamy :)

    Reply
    • Carla says

      March 26, 2013 at 7:16 PM

      Thanks Becca!

      Reply
  3. Liz says

    March 26, 2013 at 8:09 AM

    I’m still trying to figure out our sides for Easter…this looks like a top contender!

    Reply
    • Carla says

      March 26, 2013 at 7:17 PM

      It’s definitely going to be at my table this year! Thanks Liz.

      Reply
  4. Renee says

    March 26, 2013 at 8:32 AM

    My husband will be one happy guy when I make this for him. #potatolove

    Reply
    • Carla says

      March 26, 2013 at 7:19 PM

      He sure will! Thanks Renee.

      Reply
  5. Gina says

    March 26, 2013 at 10:38 AM

    Awesome- I was just telling the hubs that I wanted to make some!! Thanks!

    By looking at your Easter recipes with all the Cadbury eggs- looks like we would get along quite well. YUM!!

    Reply
    • Carla says

      March 26, 2013 at 7:20 PM

      Meant to be, right? ;) And yes we would get along for sure! Thanks Gina.

      Reply
  6. Jen @ Jen's Favorite Cookies says

    March 26, 2013 at 11:16 AM

    Maybe your dad needs a garlic press. It’s the real deal, if you ask me! And I LOVE scalloped potatoes, but I’ve never done them on the stove. I’m trying this for sure!

    Reply
    • Carla says

      March 26, 2013 at 7:22 PM

      Nah, we just put him on potato duty and Mom takes over the garlic haha Thanks Jen!

      Reply
  7. [email protected] says

    March 26, 2013 at 12:54 PM

    Carla,
    These look like a great use for my Benriner. I just ran through a pile of onions to caramelize in the crock pot today, and that Benriner makes it ridiculously easy. I learned about it from Alanna at Kitchen Parade/Veggie Venture, found one at my local Asian market, and was set. Cheaper than a mandoline, easy clean up, and super sharp blade.
    Back to your potatoes–they look wonderful. Do you think I could pour the sauce over sliced (uncooked) potatoes in the crock pot, give it a stir, and let it go for 4 hours? I’m always trying to find short cuts for holiday dishes, that, like you say, don’t involve the already overworked oven.
    Thanks!

    Reply
    • Carla says

      March 26, 2013 at 7:08 PM

      I have never used a crock pot before, so I honestly don’t know. Someone once told me for soups, you need to add more liquid to crock pot version because it cooks longer, so I’m not sure if you would need more sauce? I think in theory it would work. Just maybe keep an eye on it for the first time doing it?

      Reply
  8. Angie @ Big Bear's Wife says

    March 26, 2013 at 1:46 PM

    We always had boxed scalloped or au gratin potatoes too! But I can see that homemade is way better!

    Reply
    • Carla says

      March 26, 2013 at 7:22 PM

      It really is! Thanks Angie.

      Reply
  9. monique says

    March 27, 2013 at 9:37 AM

    Wow! You’re right, that cerrtainly looks easy and yummy!

    Reply
  10. Kayle (The Cooking Actress) says

    March 27, 2013 at 9:46 AM

    This is amazing!!! It looks just like the boxed kind, but obviously way better and better for you!

    Reply
  11. Linda | The Urban Mrs says

    March 27, 2013 at 2:24 PM

    My hubs is a big fan of potato and he really adores this dish, so I’m saving it for him. Yum!

    Reply
  12. Daniela @ FoodrecipesHQ says

    March 28, 2013 at 6:02 AM

    Oh My Goodness, this is really a recipe to try ASAP!

    Reply
  13. Erin @ The Spiffy Cookie says

    March 29, 2013 at 6:08 PM

    Oh my gosh they look soo good! Makes me wish I were going to an Easter dinner instead of a brunch!

    Reply
  14. Amy says

    March 29, 2013 at 9:09 PM

    Just made these scalloped potatoes and they were easy to make and also delicious!! Thanks for sharing the recipe :D

    Reply
    • Carla says

      March 30, 2013 at 7:56 PM

      Glad you enjoyed them! :)

      Reply
  15. Jennifer {Bake or Break} says

    April 4, 2013 at 11:24 AM

    Hi, Carla! I made a version of these for Easter, and we really enjoyed them. I wasn’t diligent enough to keep them from sticking to my pan, but I volunteered Quinn to clean that up for me. ;-)

    Reply
    • Carla says

      April 5, 2013 at 12:13 PM

      So glad to hear you enjoyed them! Yea the clean up can be a pain sometimes, but it’s so nice not to hog the oven.

      Reply
  16. John says

    April 7, 2013 at 6:52 PM

    I just tried these potatoes and all I can say is WOW! they turned out great! I did have to change it up a little bit though, as I had sliced up more potatoes than were called for (6 cups rather than 4). It was OK though, I just added a third onto each measurement and everything turned out. One thing that I do have to note, is it’s best for a number of reasons to use a nonstick pan. One, it doesn’t stick (DUH!!! LOL) and two you can actually let it burn just a bit before stirring and it comes off easily. Why let it burn you may ask? Well I don’t know about you, but I happen to LIKE those nicely browned areas that you would normally get on scalloped potatoes that you make in the oven, and letting them stick and burn slightly between stirring adds some of that flavor, at least to me. Anyways, great recipe and thank you!

    Reply
    • Carla says

      April 9, 2013 at 9:59 PM

      Glad to hear you enjoyed it!

      Reply
  17. ashley says

    April 11, 2013 at 8:40 PM

    I JUST made these for dinner… and they are sooo good!!! I followed the recipe exactly but added some minced jalapeno.. My boyfriend can’t stop raving about them! Thanks for the recipe it will be a regular for sure! :)

    Reply
    • Carla says

      April 11, 2013 at 8:45 PM

      Yay! Love the addition of jalapeno :)

      Reply
  18. Pam says

    June 12, 2013 at 8:01 AM

    Have you tried buying the individual frozen minced garlic cubes (for your dad) I don’t know if you get them in USA we get them in England they are great, use them most of the time. I usually don’t like things messed around with but these are 91% garlic with rapeseed oil sea salt and lemon juice, so they dont appear to have any gunk in. One cube equals one clove. Definitely going to try your potatoes they look scrummy.

    Reply
    • Carla Cardello says

      June 12, 2013 at 6:57 PM

      Hmm I don’t know about the frozen cubes, but I know you can buy minced garlic in a jar (which doesn’t have the same flavor as using fresh garlic – it’s…more stale). I’ll take a look and buy him some for Father’s Day haha thanks for letting me know!

      Reply
  19. Erin says

    September 6, 2013 at 8:08 PM

    What kind of potatoes do you use?

    Reply
    • Carla says

      September 6, 2013 at 8:54 PM

      Russet (Idaho) potatoes

      Reply
  20. Erin says

    September 6, 2013 at 9:43 PM

    Thanks! Have you ever tried using different potatoes? I ask because I’m curious how a waxier potato like Yukon golds, or maybe even a purple potato, will hold up.

    Reply
    • Carla says

      September 6, 2013 at 10:31 PM

      No, I have not tried another type of potato. Let me know if you do!

      Reply
  21. Erin says

    September 7, 2013 at 1:41 AM

    Well I made them tonight with russets, super yummy, and I can see how easily they can be customized (can you say bacon?!)! I’ll probably try them with reds or golds, I’ll try to remember to let you know how they turn out! Thanks for the great recipe!

    Reply
  22. Liz says

    December 30, 2013 at 12:35 PM

    Nice recipe. Thank you and Happy New Year!

    Reply
  23. Patti Brown says

    February 21, 2014 at 7:06 PM

    I tried making these tonight, and they were under cooked. I probably should have tasted them more than once before adding the cheese. I tasted them at the 15 minute mark and they weren’t quite done. I even cooked them for 5 minutes longer than it says. That’s when I should have tasted them again. I think if I try making them again, I’ll use a skillet, so that they’re spread out more. I also think the saucepan I used was too small. It was my fault. It’s a lovely recipe.

    Reply
    • Carla says

      February 22, 2014 at 9:00 AM

      Sorry to hear they didn’t turn out. Another reason could be the thickness of your potatoes. If yours were thicker than mine, they could very well take longer than directed.

      Reply
      • Patti Brown says

        February 23, 2014 at 3:16 PM

        They were sliced pretty thin. I used my food processor. I just think they weren’t spread out enough. I’ll try again sometime.

        Reply
  24. Stacy says

    April 9, 2014 at 3:51 PM

    I love scalloped potatoes. Stovetop or oven baked, either way, I am a fan of potatoes with cheese of any kind! Yours look creamy and delicious, Carla!

    Reply
  25. Anita at Hungry Couple says

    April 9, 2014 at 5:15 PM

    Oh, I have fond childhood memories of those boxes. :) Your version sounds much better to me now. And a bowl of cheesy potatoes is always welcome here.

    Reply
  26. Kelli's Kitchen says

    April 13, 2014 at 11:33 AM

    I love that you can make these on the stove instead of in it. We like them here and I never make them during the summer but now I can!

    Reply
  27. kay says

    November 14, 2016 at 10:35 AM

    The ads prevent me from copying the recipe on one page. I have to use 2 sheets to get the whole recipe. What a waste of ink and paper. Help.

    Reply
    • Carla says

      November 14, 2016 at 10:37 AM

      In the recipe box, click on the link that says Print Recipe (next to Save Recipe and underneath the cooking time). That’ll take you to an ad-free page to print.

      Reply
  28. Kevin says

    June 29, 2018 at 4:39 AM

    I don’t know what I did wrong, but I need to keep adding milk to mine. I’m not sure if my potatoes are really going to cook. It’s so think I could use it as wallpaper glue.

    Reply
    • Carla says

      June 29, 2018 at 10:44 AM

      I don’t know what you did wrong either, but it certainly shouldn’t be that thick. Can you walk me through what you did exactly, including what you used for ingredients? My guesses are you didn’t measure properly, didn’t use the correct pan size, or you boiled it way too rapidly and the milk reduced down before it cooked the potatoes. When did you add the cheese? Was it super thick before or after you added the cheese? If you added it before the potatoes finished cooking, that would also contribute to your super thick sauce. Or if the cheese is fat free or low fat, they can sometimes give the sauce a weird texture.

      Reply
  29. Karen says

    October 28, 2018 at 2:28 PM

    I didn’t have all the ingredients required, so it didn’t turn out the way it looks in the pictures. What I ended up with was cheesy, filling potatoes. Easy to make and very tasty.
    Thanks for the stove top recipe!

    Reply
    • Carla says

      October 29, 2018 at 11:16 AM

      I’m glad the potatoes still turned out delicious for you!

      Reply
  30. Maggie says

    November 2, 2018 at 3:12 PM

    My family LOVES scalloped potatoes – YUM! – and I love how easy this recipe is! Way simpler than my other recipes.

    Reply
    • Carla says

      November 5, 2018 at 10:42 AM

      If you give it a try, let me know what you think!

      Reply
  31. Lauren Vavala | DeliciousLittleBites says

    November 2, 2018 at 3:59 PM

    Oh goodness, I literally want these potatoes right now! That cheese looks AMAZING – such a great recipe!

    Reply
    • Carla says

      November 5, 2018 at 10:51 AM

      Thanks! And you don’t even have to wait for the holidays to make them.

      Reply
  32. Tara | Deliciously Declassified says

    November 2, 2018 at 4:15 PM

    Yum! These cheesy potatoes look irresistible. I’m always looking for ways to change up my sides during the holidays. Thanks for sharing :)

    Reply
    • Carla says

      November 5, 2018 at 10:51 AM

      Hope you give them a try!

      Reply
  33. Kelly Anthony says

    November 2, 2018 at 4:52 PM

    Loving your take on a favorite holiday dish. And this recipe is even greater because it doesn’t require the oven.

    Reply
    • Carla says

      November 5, 2018 at 10:51 AM

      Yes perfect for big holiday meals when your oven is full!

      Reply
  34. Catherine Brown says

    November 2, 2018 at 5:52 PM

    I want that bite right off the fork! These potatoes look so creamy and cheesy!!

    Reply
    • Carla says

      November 5, 2018 at 10:52 AM

      They sure are! Thanks!

      Reply
  35. Katherine says

    November 23, 2018 at 1:49 PM

    Can you finish these potatoes in the oven/broiler to get that crispy top?

    Reply
    • Carla says

      November 24, 2018 at 11:43 AM

      I haven’t tried it, but I don’t see why not! Transfer them to an oven-safe dish then broil until your liking.

      Reply
  36. Michael Redbourn says

    February 25, 2019 at 2:16 PM

    Why does it say, prep time 30 minutes?

    It’s about 10 minutes.

    30 minute prep time will put many people off of trying it.

    Anyway thanks for the recipe which worked well.

    Michael

    Reply
    • Carla says

      February 25, 2019 at 2:35 PM

      Because not everyone can peel and slice 2 potatoes plus gather the rest of their mise en place in 10 minutes. Based on the comments and traffic to this post, it doesn’t turn people off from trying it. Besides it’s better than writing 10 minutes and finding out it takes you 30 minutes ;) Regardless, I’m glad you were able to make this dish much faster than written and enjoyed it!

      Reply
  37. Kathleen Stanley says

    October 2, 2019 at 9:01 PM

    Simple recipe. I used about two cups milk. While they were cooking it looked like it might be too thick and the potatoes might not cook as fast as I wanted them to so I added some water. They were seriously perfect. Husband and I both think they are delicious and took no time to make. thank you for this recipe. It’s saved and I’ll use it a lot.

    Reply
    • Kathleen Stanley says

      October 2, 2019 at 9:02 PM

      I’ll bet the extra liquids were due to the very large size of the potatoes.

      Reply
      • Carla says

        October 3, 2019 at 9:49 AM

        Hmm it shouldn’t be so thick you need to add water, so not sure what happened. Glad it worked out for you though!

        Reply
  38. Amy says

    October 27, 2019 at 3:32 PM

    EXACTLY the recipe I was looking for. You guessed it, no room in the oven due to a ham! Will be making it in our wok. Appreciate it!

    Reply
    • Carla says

      October 28, 2019 at 11:02 AM

      Let me know how it turns out!

      Reply
  39. Kim says

    November 20, 2019 at 7:06 AM

    I made the recipe. I maybe used more than a pound of potatoes so I added another cup of milk but left the flour as directed in the recipe. I sliced my potatoes really thin and left the skins on as I used yellow potatoes. They were creamy and super tasty. I probably also cooked them about 30-40 min stirring often keeping them between simmer/low and 2. I just nursed them while waiting on my ham to finish baking low and slow in the oven. I will definitely use this recipe again. Thank you! ????????

    Reply
    • Carla says

      November 20, 2019 at 9:37 AM

      Thank you for the feedback! Glad you enjoyed the recipe.

      Reply
  40. Mari Meli says

    February 23, 2020 at 7:27 PM

    Just tried this and it was delicious! I make my own version in the oven but needed a quick stove top recipe to go with the roast beef I had in the oven. Found yours by googling and so glad I did! Much easier and just one pot to clean! Thanks!

    Reply
    • Carla says

      February 25, 2020 at 8:18 PM

      That’s exactly why I developed a stovetop version in case the oven is full! Happy to hear you enjoyed the recipe.

      Reply
  41. Mel says

    April 5, 2020 at 7:44 PM

    Looks like a fantastic recipe! Would I be able to substitute margarine instead of butter for the roux?

    Reply
    • Carla says

      April 6, 2020 at 9:58 AM

      Yes, you can still make a roux with margarine.

      Reply
  42. Sharmila says

    November 14, 2020 at 1:33 AM

    I searched online for ‘simple creamy stovetop potatoes’ and found this promising recipe. I’m visiting some family tomorrow and plan to make these right before I leave. Since I want to save time and I need to make a bigger batch, I plan to slightly pre cook the sliced potatoes either in boiling water on the stove or in the microwave. Also, since I never seem to have all purpose flour in the house, I plan to use a halved amount of cornstarch instead.. I’ll update/post pictures if it turns out well!

    Reply
    • Carla says

      November 14, 2020 at 11:24 AM

      Let me know how it turns out!

      Reply
      • Sharmila says

        November 17, 2020 at 4:01 PM

        I made it. It turned out a little more liquidy than I expected. I later realized it was because I boiled the potatoes separately in water which leached some of the starchiness out of them. Replacing flour with cornstarch probably didn’t help. I added some chopped broccoli to soak up the dish. Ultimately, it turned out delicious and the family liked it. I hope to make it again soon and follow the recipe exactly. Thanks for the recipe!

        Reply
        • Carla says

          November 17, 2020 at 4:07 PM

          Thanks for reporting back!

          Reply
  43. Angela says

    December 4, 2020 at 3:01 AM

    Hello Carla,
    I have been looking for a scalloped potatoes recipe that doesn’t use a heap of cream or cream chicken soup for years, as I am highly lactose intolerant.

    I never thought to use a simple (lactose free) cheese sauce, which I make regularly for other things like pasta bakes. 🤭

    This recipe will be great for my Summer Mini Christmas Dinner Buffet for two in Australia (it won’t heat up the kitchen and I can cook it ahead of time!).

    I cannot thank you enough.

    Hope you have a wonderful holiday season. ❤️

    Kind regards, Angela.
    🌹🌹🥂

    Reply
    • Carla says

      December 4, 2020 at 2:36 PM

      Glad you can make this recipe lactose free! Have a great Christmas.

      Reply
  44. joan malkinson says

    December 5, 2020 at 4:39 PM

    Go Know. such a delish can be made so qiickly on top of the stove. to think the majic was right in front of us and we didn’t see it. very nice work. maybe tonite thanks joanie. bingo

    Reply
    • Carla says

      December 5, 2020 at 7:03 PM

      Let me know how it goes!

      Reply

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I’m Carla, a 30-some childfree single woman from Pittsburgh, PA learning how to adult alone. I'm sharing recipes for two and small batch recipes made from scratch because not everybody cooks for a crowd.

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Small Batch Red Velvet Cupcakes

Small Batch Red Velvet Cupcakes with cream cheese frosting are moist and delicious homemade cupcakes from scratch without a cake mix. Recipe makes 6 cupcakes. I’m backkkkk! Did you miss ...

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6 Inch Gingerbread Cake

6 Inch Gingerbread Cake

This small 6 Inch Gingerbread Cake recipe made from scratch without cake mix is a moist and fluffy cake that tastes like Christmas in every bite. Despite being under a stay at home advisory in ...

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Easy Mini Cheesecake Recipes

Easy Mini Cheesecake Recipes (Small Batch)

Dessert for two ideas for easy Mini Cheesecake Recipes made in a muffin pan. Small batch recipes make 6 mini cheesecakes. Once upon a time I used to be known as the Cheesecake Queen among my ...

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Small Batch Mini Cheesecakes

Mini Cheesecakes (Small Batch)

Small Batch Mini Cheesecakes with a graham cracker crust are easy individual cheesecakes baked in a muffin pan. Serve with cherry pie filling as a dessert for two. Continuing my cheesecake ...

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Small Chocolate Cheesecake recipe

6 Inch Chocolate Cheesecake Recipe

In the mood to bake a small cheesecake? My 6 Inch Chocolate Cheesecake recipe is a chocolate dessert for two with an Oreo crust and homemade ganache. Since all of this month I brought you both ...

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6 Inch Pumpkin Cheesecake recipe

6 Inch Pumpkin Cheesecake Recipe

In the mood to bake a small cheesecake? This 6 Inch Pumpkin Cheesecake recipe is a creamy Thanksgiving dessert for two served with homemade whipped cream. Last week I mentioned not being able ...

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6 Inch Cheesecake Recipe

6 Inch Cheesecake Recipe

Looking to bake a small cheesecake? My 6 Inch Cheesecake recipe is a creamy dessert for two ideal for any occasion. Garnish with cherry pie filling, whipped cream, and more! I've had several ...

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What To Do With Leftover Egg Yolks

What To Do With Leftover Egg Yolks

Have leftover egg yolks in your kitchen? Here's a comprehensive recipe guide on what to do with leftover egg yolks so you don't have to throw them out again. After posting my What To Do With ...

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What To Do With Leftover Egg Whites

What To Do With Leftover Egg Whites

Have leftover egg whites in your kitchen? Here's a comprehensive recipe guide on what to do with leftover egg whites so you don't have to throw them out again. I've been developing small batch ...

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