- a blanket over the potatoes.
4. Bake to Perfection
- Bake 40–45 minutes, until tops are deep golden brown, edges are crisp, and potatoes are fork-tender.
- Tip: Place a baking sheet on the rack below to catch any cream bubbles.
5. Rest & Serve
- Let cool 5–10 minutes—this helps cups set and release cleanly.
- Run a small offset spatula or butter knife around edges; lift out gently.
- Serve warm on a platter—ideal for passing at dinner or setting out for brunch.
Serving Suggestions
- 🍗 With mains: Roast chicken, pork chops, meatloaf, or seared steak
- 🥦 With sides: Steamed green beans, roasted Brussels sprouts, or a tangy arugula salad
- 🎴 For gatherings: Arrange on a vintage platter with ham, cornichons, and mustard for a bridge club throwback
Make-Ahead & Storage Tips
- Fridge: Assemble unbaked cups up to 1 day ahead; cover and refrigerate. Add 5–10 mins to bake time.
- Reheat: Warm baked cups at
