These Oven-Baked Potato Au Gratin Cups are an incredibly clever, elegant, and perfectly portioned spin on a comforting classic holiday side dish. By stacking ultra-thin potato slices inside a muffin tin with rich seasoned cream and plenty of mild cheddar, you achieve the ultimate balance of textures. Every individual cup features tender, buttery layers on the inside with a beautifully lacy, crispy, browned cheese crust along the edges.
Ingredients:
| Ingredient |
Quantity |
| Russet potatoes (peeled and very thinly sliced) |
2 / pounds |
| Heavy cream |
1 1/2 / cups |
| Yellow onion (very finely minced) |
1/4 / cup |
| Shredded mild cheddar cheese (divided) |
2 / cups |
| Kosher salt |
1 / teaspoon |
| Freshly ground black pepper |
1/2 / teaspoon |
| Butter or neutral oil |
as needed (for greasing) |
Step-by-Step Directions
Phase 1: Muffin Tin Prep & Vegetable Slicing
1.Oven and Pan Setup: 5 min.
Preheat your oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin using softened butter or a splash of neutral oil. Make sure to completely coat both the bottoms and the vertical side walls of each cup so the cheese doesn’t stick.
2.Slice the Potatoes Thinly: 10 min.
Peel your 2 pounds of russet potatoes. Using a mandoline or a very sharp chef’s knife, slice the potatoes as thinly and evenly as possible—aiming for roughly 1/8 inch thick or thinner. Collect all the raw slices into a clean bowl as you work.
3.Whisk the Savory Cream: 3 min.
In a small mixing bowl or a glass measuring cup, stir together the 1 1/2 cups of heavy cream, 1/4 cup of very finely minced yellow onion, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper until the spices are evenly distributed.
Phase 2: Layering and Stacking
1.Create the Cheese Foundation: 2 min.
Sprinkle exactly half of your shredded cheddar cheese (1 cup) evenly into the bottoms of the 12 greased muffin cups. This initial layer will melt downward to form a crisp, lacy, deeply savory outer edge around each potato stack.
2.Stack the Potato Layers: 5 min.
Divide and stack your thin potato slices into the 12 muffin cups. Fan them out slightly and press down firmly with your fingers as you construct the layers, filling each cup until the potatoes sit level with the very top rim of the tin.
3.Pour the Cream Mix: 3 min.
Give your seasoned heavy cream mixture a quick stir. Slowly spoon or pour the cream evenly over each potato stack. Pouring at a slow pace allows the rich liquid to seep down into all the hidden crevices between the slices instead of spilling over the top.
4.The Final Cheese Cap: 2 min.
Top each cup with the remaining 1 cup of shredded cheddar cheese, distributing it evenly over the top surfaces to ensure a beautiful, uniform crust.
Phase 3: Baking & Releasing
1.Bake Until Golden: 35 to 45 minutes.
Place the muffin tin onto a large rimmed baking sheet to catch any bubbling heavy cream drips. Bake on the middle rack for 35 to 45 minutes. Your gratin cups are ready when a sharp knife easily slides into the center potatoes and the cheese tops are deeply golden and bubbling.
2.Rest and Unmold: 10 min.
Remove the pan from the oven and let the gratin cups rest undisturbed in the muffin tin for at least 10 minutes. This resting window lets the hot cream settle and solidify. Run a thin knife or an offset spatula gently around the edges of each cup to loosen them, then lift the potato au gratin cups onto a serving platter. Serve warm!
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