How to Layer the Potato Cups
Slice the potatoes about ⅛ inch thick or thinner so the centers cook evenly. Sprinkle cheddar into the bottom of each greased muffin cup, then fan the potato slices over it. Press them down gently and leave a little room at the top for the cream and cheese. Spoon the cream in slowly so it seeps between the slices.
How to Lift the Cups Out of the Tin
The cups are ready when the tops are deeply golden and a thin knife slides easily through the center of a stack. Let them rest in the tin for at least 10 minutes. Run a small offset spatula around the edges, then slide it underneath each stack to lift it out intact.
Oven-Baked 4-Ingredient Potato Au Gratin Cups Recipe Card
Individual potato stacks baked with onion-seasoned cream and cheddar.
- Prep time — About 20 minutes
- Bake time — 35 to 45 minutes
- Rest time — At least 10 minutes
- Yield — 12 potato cups
Main Ingredients
- 2 pounds russet potatoes, peeled and sliced ⅛ inch thick or thinner
- 1½ cups heavy cream
- ¼ cup very finely minced yellow onion
- 2 cups shredded mild cheddar cheese, divided
Seasonings and Pan Prep
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Butter or neutral oil, for greasing the muffin tin
Instructions
- Preheat the oven to 375°F (190°C). Grease the bottoms and sides of a standard 12-cup muffin tin with butter or neutral oil.
- Stir together the heavy cream, minced onion, salt, and black pepper in a bowl or measuring cup.
- Divide 1 cup of the cheddar among the bottoms of the muffin cups. Layer the potato slices over the cheese, fanning and pressing them down gently. Leave a little room below each rim.
- Stir the cream mixture again and spoon it slowly over the potatoes, dividing it evenly among the cups. Top with the remaining 1 cup of cheddar.
- Set the muffin tin on a rimmed baking sheet to catch drips. Bake on the middle rack for 35 to 45 minutes, until the tops are deeply golden and bubbling and the potatoes are tender when pierced with a knife.
- Let the cups rest in the tin for at least 10 minutes. Loosen the edges with a thin knife or offset spatula, then lift out and serve warm. Refrigerate leftovers within 2 hours.