These charming individual potato au gratin cups are a vintage gem from your Aunt Elaine’s kitchen—elegant, creamy, and baked in a muffin tin for perfect single servings. With just four simple ingredients, they capture the grace of mid-century entertaining while remaining utterly practical for today’s busy cooks.
Thinly sliced potatoes nestle in rich cream, kissed with onion and smothered in cheese, then bake into golden, bubbling portions with crisp, caramelized edges. No fancy tools, no fuss—just timeless comfort in every bite.
Why You’ll Love This Recipe
- 🥔 Only 4 ingredients—pantry staples!
- ⏱️ 15 minutes prep, 40–45 minutes bake
- 💛 Muffin tin = built-in portion control + easy serving
- 💸 Costs under $7—makes 12 generous cups
- 🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(Standard 12-cup muffin tin; serves 6–12)
- 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and thinly sliced (⅛-inch thick)
- 1½ cups heavy cream (or half-and-half for lighter texture)
- ½ cup finely minced onion (yellow or sweet)
- 2 cups shredded sharp cheddar or Gruyère cheese
- Salt & white pepper to taste
- Optional: Pinch of nutmeg, 1 tbsp butter for greasing tin
💡 Pro Tips (from Aunt Elaine’s era):
- Slice potatoes evenly—a mandoline ensures uniform tenderness.
- Do not rinse slices—starch helps thicken the cream.
- Grease muffin tin well—these cups cling if under-greased!
Step-by-Step Instructions (Creamy, Golden, Foolproof)
1. Prep & Preheat
- Preheat oven to 375°F (190°C). Generously grease a 12-cup muffin tin with butter or nonstick spray.
