- 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.
2. Layer the Cups
- Divide potato slices among muffin cups, layering them like tiny rosebuds (about 6–8 slices per cup).
- Sprinkle each with a pinch of onion, salt, white pepper, and optional nutmeg.
3. Pour Cream & Add Cheese
- Carefully pour heavy cream into each cup until it reaches just below the rim.
- Top each generously with shredded cheese—it should form
