Potato Au Gratin Cups are the perfect individual-sized twist on a classic comfort food — creamy, cheesy, and golden baked potato stacks that are as beautiful as they are delicious. This recipe takes tender, thinly sliced russet potatoes and layers them in a muffin tin with a rich, velvety cream sauce, minced onion, and plenty of sharp cheddar cheese. Baked until the tops are deeply golden and the potatoes are fork-tender, these individual au gratin cups are a show-stopping side dish that’s perfect for holidays, dinner parties, or any meal that calls for something a little special.
The brilliance of these potato cups lies in their crispy, cheesy edges and creamy, tender centers. The cream sauce seeps between the layers as they bake, creating a luscious, decadent texture that’s perfectly balanced by the golden, slightly crisp cheese on top. Serve them alongside roast chicken, steak, or a holiday ham, and watch them disappear.
WHY YOU’LL LOVE THIS RECIPE
- Perfectly portioned — individual servings mean no fighting over the crispy edges.
- Creamy, cheesy, and golden — everything you love about au gratin potatoes in a beautiful, bite-sized package.
- Great for entertaining — elegant enough for a dinner party, easy enough for a weeknight.
- Make-ahead friendly — assemble in advance and bake when you’re ready.
- That crispy cheese topping — golden, bubbly, and absolutely irresistible.
INGREDIENTS
- 2 lb russet potatoes, peeled and very thinly sliced
- 1½ cups heavy cream
- ¼ cup yellow onion, very finely minced or grated
- 2 cups shredded mild cheddar cheese, divided
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Butter or neutral oil for greasing the muffin tin
INSTRUCTIONS
Step 1: Preheat Oven and Prepare Pan
Preheat your oven to 375°F (190°C). 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.
Step 2: Slice the Potatoes
Peel the potatoes and slice them very thinly, about ⅛ inch thick or thinner. A mandoline slicer works best for even slices.
Step 3: Make the Cream Mixture
In a small bowl or measuring cup, stir together the heavy cream, minced onion, kosher salt, and black pepper.
Step 4: Layer the Cups
Sprinkle 1 cup of shredded cheddar cheese evenly into the bottoms of the muffin cups. Layer the potato slices into each 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.
Step 5: Bake
Bake on the middle rack for 35-45 minutes, until the tops are deeply golden and a knife pierces the potatoes easily.
Step 6: Cool and Serve
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.
TIPS
- Slice the potatoes paper-thin — a mandoline slicer is the best tool for even, thin slices that cook perfectly.
- Don’t overfill the cups — fill each cup to the top, but press down gently so the cream can seep between the layers.
- Use a muffin tin — a standard 12-cup tin works perfectly, but you can also use a jumbo muffin tin for larger portions.
- Let them rest — allowing the cups to rest for 10 minutes helps them hold their shape when you remove them from the pan.
- Add garlic — stir a minced clove of garlic into the cream mixture for extra flavor.
STORAGE OPTIONS
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 8-10 minutes to restore crispness.
Potato Au Gratin Cups are a beautiful, delicious, and easy-to-make side dish that’s perfect for any occasion. With their creamy centers, golden cheese tops, and perfectly portioned size, they’re sure to become a new favorite. Enjoy!
