Easy Baked 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
DIRECTIONS:
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.