Easy Potato Au Gratin Cups
These Easy Potato Au Gratin Cups are a delicious twist on the classic potato gratin. Made with thinly sliced potatoes, rich cream, sweet onion, and melted cheddar cheese, these individual potato cups bake to golden perfection in a muffin tin. Crispy around the edges and creamy in the center, they’re perfect for weeknight dinners, holiday meals, brunches, or family gatherings.
This easy side dish uses only a handful of simple ingredients while delivering rich, homemade flavor that everyone will love. Whether you’re serving roast chicken, grilled steak, or a festive holiday roast, these cheesy potato cups are guaranteed to impress.
Why You’ll Love This Recipe
- Easy 4-ingredient potato recipe
- Creamy, cheesy, and perfectly golden
- Individual portions for easy serving
- Perfect for holidays, Thanksgiving, Christmas, Easter, and Sunday dinners
- Family-friendly comfort food
- Great make-ahead side dish
- Freezer-friendly leftovers
- Crispy edges with a soft, creamy center
Ingredients
- 2 pounds russet potatoes, peeled and thinly sliced
- 1½ cups heavy cream
- ¼ cup finely minced yellow onion
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Butter or cooking spray for greasing the muffin tin
Instructions
1. Prepare the Oven
Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin with butter or cooking spray.
2. Slice the Potatoes
Slice the potatoes into very thin rounds using a mandoline or sharp knife for even cooking.
3. Make the Cream Mixture
In a bowl, whisk together the heavy cream, minced onion, salt, and black pepper.
4. Add the Cheese
Sprinkle half of the shredded cheddar cheese evenly into the bottom of each muffin cup.
5. Layer the Potatoes
Arrange the potato slices vertically inside each muffin cup, slightly overlapping until full.
6. Pour the Cream
Slowly spoon the cream mixture evenly over each potato stack.
7. Finish with Cheese
Top each cup with the remaining shredded cheddar cheese.
8. Bake
Place the muffin tin on a baking sheet and bake for 35–45 minutes, or until the potatoes are fork tender and the cheese is golden brown.
9. Rest and Serve
Allow the potato cups to cool for 10 minutes before carefully removing them from the muffin tin. Serve warm.
Recipe Tips
- Use a mandoline for perfectly even potato slices.
- Freshly shredded cheese melts better than pre-shredded cheese.
- Let the cups rest before removing them to help them hold their shape.
- Add garlic powder, thyme, or fresh parsley for extra flavor.
Variations
- Replace cheddar with Gruyère, Swiss, Monterey Jack, or Colby cheese.
- Sprinkle Parmesan cheese on top for an extra crispy finish.
- Use half-and-half for a lighter version.
Serving Suggestions
These cheesy potato au gratin cups pair wonderfully with:
- Roast chicken
- Grilled steak
- Beef roast
- Turkey
- Baked salmon
- Green beans
- Roasted Brussels sprouts
- Garden salad
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F oven for 10–15 minutes or microwave until heated through.
Frequently Asked Questions
Can I make Potato Au Gratin Cups ahead of time?
Yes. Bake them completely, cool, refrigerate, and reheat before serving.
Can I freeze them?
Yes. Freeze in an airtight container for up to 2 months. Thaw overnight before reheating.
Which potatoes work best?
Russet potatoes create the creamiest texture, but Yukon Gold potatoes also work beautifully.
Final Thoughts
These Easy Potato Au Gratin Cups transform a classic comfort food into elegant individual servings. Rich, creamy, cheesy, and perfectly golden, they’re an easy side dish that’s perfect for holidays, potlucks, Sunday dinners, and everyday family meals.
