Found this in my aunt’s recipe box from 1958. She served these at every bridge club meeting.
These individual Potato Au Gratin Cups transform a classic comfort-food side dish into perfectly portioned servings. Thin layers of russet potatoes bake in a rich cream mixture infused with onion and topped with plenty of cheddar cheese. The result is a tender, creamy center surrounded by golden, cheesy edges that make each cup irresistible.
Baking them in a muffin tin creates neat, easy-to-serve portions that are ideal for family dinners, holiday meals, or potlucks. Every bite delivers the familiar flavors of traditional potatoes au gratin in a convenient handheld form.
Oven-Baked 4-Ingredient Potato Au Gratin Cups
Ingredients
| Ingredient | Quantity |
|---|---|
| Russet potatoes, thinly sliced | 2 lbs |
| Heavy cream | 1½ cups |
| Mild cheddar cheese, shredded | 2 cups |
| Yellow onion, finely minced | ¼ cup |
| Kosher salt | 1 tsp |
| Black pepper | ½ tsp |
Step-by-Step Directions
Step 1: Prepare the Potatoes
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin well. Peel the potatoes and slice them into thin rounds, approximately ⅛ inch thick.
Tip: Keeping the slices uniform helps the potatoes cook evenly, ensuring every layer becomes tender at the same rate.
Step 2: Create the Cheese Base
Sprinkle about 1 cup of the shredded cheddar evenly among the muffin cups, placing it directly in the bottom of each well.
Tip: The cheese forms a flavorful golden layer that helps hold each potato stack together and adds extra texture.
Step 3: Layer the Potatoes
Arrange the potato slices in each muffin cup, stacking and pressing them down gently as you go to remove excess air gaps.
Note: Fill each cup nearly to the top. The potatoes will settle slightly during baking as they soften.
Step 4: Add the Cream Mixture
In a bowl, whisk together the heavy cream, minced onion, salt, and black pepper. Slowly spoon the mixture over the potato stacks, allowing it to seep between the layers. Sprinkle the remaining cheddar cheese evenly over the tops.
Note: Pour gradually so the cream distributes throughout the potatoes without overflowing the muffin tin.
Step 5: Bake and Rest
Place the muffin tin on a rimmed baking sheet and bake for 35–45 minutes, or until the potatoes are fork-tender and the tops are golden brown. Remove from the oven and let the cups rest in the pan for 10 minutes.
Tip: Allowing them to rest helps the cream and cheese settle, making the cups easier to remove and helping them hold their shape.
Step 6: Serve
Carefully loosen the edges with a small knife or spatula and lift each potato cup from the muffin tin. Serve warm and enjoy.
✨ Creamy, cheesy, and perfectly portioned, these Potato Au Gratin Cups bring all the comfort of a classic side dish in an easy-to-serve format.
