Oven-Baked 4-Ingredient Potato Au Gratin Cups
Individual potato au gratin cups are made with thinly sliced russet potatoes, heavy cream, onion, and cheddar cheese. These golden, creamy muffin-tin potato stacks make an elegant holiday side dish, dinner side, or cozy comfort food appetizer.
Ingredients
- 2 lb russet potatoes peeled and very thinly sliced
- 1 1/2 cups heavy cream
- 1/4 cup yellow onion very finely minced or grated
- 2 cups shredded mild cheddar cheese divided
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- butter or neutral oil for greasing the muffin tin
Instructions
- Preheat the oven to 375°F and grease a 12-cup muffin tin well with butter or neutral oil.
- Place the muffin tin on a rimmed baking sheet to catch any overflow.
- Peel the potatoes and slice them very thinly, about 1/8 inch thick or thinner.
- In a small bowl or measuring cup, stir together the heavy cream, minced onion, kosher salt, and black pepper.
- Sprinkle 1 cup of shredded cheddar cheese evenly into the bottoms of the muffin cups.
- Layer the potato slices into each muffin cup, pressing down gently and filling each cup to the top.
- Stir the cream mixture again, then slowly spoon it over each potato cup, allowing it to seep between the layers.
- Top each cup with the remaining 1 cup of shredded cheddar cheese.
- Bake on the middle rack for 35–45 minutes, until the tops are deeply golden and a knife pierces the potatoes easily.
- Let the au gratin cups rest in the pan for at least 10 minutes.
- Run a thin knife or small offset spatula around each cup, then gently lift and transfer to a serving platter.
Notes
Grating the onion helps it blend smoothly into the cream. For extra richness, swap part of the cheddar with Gruyère or Swiss cheese.
Nutrition
Calories: 245kcal
Love this recipe?Fllow us at @tasteofrecipes for more