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Potato Au Gratin Cups

Elegant and comforting potato au gratin cups made from thinly sliced potatoes, cream, onion, and cheese, baked to golden perfection.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 potato cups
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds russet potatoes, peeled and very thinly sliced
  • 1.5 cups heavy cream
  • 0.25 cups very finely minced yellow onion
  • 2 cups shredded mild cheddar cheese, divided
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • Butter or neutral oil, for greasing the muffin tin

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with butter or a bit of neutral oil.
  2. Peel the potatoes and slice them as thinly as you can, about 1/8 inch thick or thinner.
  3. In a small bowl or measuring cup, stir together the heavy cream, minced onion, salt, and black pepper.
Assembly
  1. Sprinkle about half of the shredded cheddar (1 cup) evenly into the bottoms of the muffin cups.
  2. Layer the potato slices into the muffin cups, fanning them slightly and pressing down to fill each cup to the top.
  3. Spoon the cream mixture evenly over the potatoes, allowing it to seep between the slices.
  4. Top each cup with the remaining 1 cup of shredded cheddar.
Baking
  1. Place the muffin tin on a rimmed baking sheet and bake for 35–45 minutes.
  2. Remove the pan from the oven and let the potato cups rest for at least 10 minutes before lifting them out.
Serving
  1. Run a thin knife or offset spatula around the edges of each cup to loosen, then gently lift out the potato cups and transfer to a serving platter.

Notes

These potato au gratin cups can be made ahead and reheated. Swap cheddar for other cheeses like Colby or Swiss for different flavors. Use half-and-half for a lighter version, keeping in mind it may be more liquid.