Potato Au Gratin Cups Recipe – Easy Cheesy Potato Side Dish

Introduction

Potato Au Gratin Cups are a delicious twist on classic au gratin potatoes, turning creamy, cheesy potatoes into individual portions that are perfect for serving at family dinners, holidays, and special gatherings. Thinly sliced russet potatoes are layered with seasoned cream, minced onion, and plenty of mild cheddar cheese, then baked until tender, golden, and bubbling.

These little potato cups are easy to portion, beautiful on a serving platter, and packed with comforting cheesy flavor. They make an especially wonderful side dish when you want something a little more special than traditional mashed or roasted potatoes.

Ingredients

• 2 pounds russet potatoes, peeled and very thinly sliced
• 1½ cups heavy cream
• ¼ cup very finely minced yellow onion
• 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

1. Prepare the Oven and Muffin Tin

Preheat your oven to 375°F (190°C).

Lightly grease a standard 12-cup muffin tin with butter or neutral oil. Make sure to coat both the bottoms and sides of each cup well so the potato cups release easily after baking.

2. Slice the Potatoes

Peel the potatoes and slice them very thinly, about ⅛ inch thick or thinner. A mandoline can help create evenly sized slices, but a sharp knife works too.

Keep the potato slices in a bowl while preparing the remaining ingredients.

3. Prepare the Cream Mixture

In a small bowl or measuring cup, whisk together the heavy cream, minced onion, kosher salt, and freshly ground black pepper.

Set aside.

4. Add the First Layer of Cheese

Divide 1 cup of the shredded cheddar cheese evenly among the 12 muffin cups, sprinkling it across the bottoms.

This first layer of cheese will melt around the potatoes and create delicious browned, crispy edges.

5. Layer the Potatoes

Arrange the thin potato slices in each muffin cup, slightly fanning them as you layer.

Press the potatoes down gently as you work, filling each cup to approximately the top. Try to distribute the slices evenly among all 12 cups.

6. Add the Cream

Give the cream mixture a quick stir, then carefully spoon it over the potatoes.

Divide the mixture evenly among the cups, pouring slowly so the seasoned cream can seep between the potato slices without overflowing.

7. Add More Cheese

Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the tops of the potato cups.

8. Bake

Place the muffin tin on a rimmed baking sheet to catch any drips.

Bake on the middle oven rack for 35–45 minutes, or until the potatoes are tender when pierced with a thin knife and the cheese is golden, bubbling, and beautifully browned.

9. Rest and Serve

Remove the muffin tin from the oven and let the potato cups rest for at least 10 minutes. This allows the cream and cheese to set slightly and makes the cups easier to remove.

Run a thin knife or offset spatula around the edges of each cup to loosen them. Carefully lift the potato au gratin cups from the muffin tin and transfer them to a serving platter.

Serve warm.

Conclusion

These Potato Au Gratin Cups take everything you love about classic cheesy au gratin potatoes and turn it into a beautiful individual serving. The thin potato layers become tender and creamy while the cheddar cheese creates golden, bubbling tops and irresistible crispy edges.

Perfect for holidays, dinner parties, or cozy family meals, these individual potato cups are an easy way to make a classic side dish feel extra special. Serve them warm alongside roasted chicken, beef, ham, or your favorite main course.