Found this tucked inside my aunt’s 1958 recipe box. She made these for every bridge club gathering, and somehow the plate was always empty before the second round of cards.

This 4-Ingredient Potato Au Gratin Cups recipe turns a few simple ingredients into rich, cheesy potato stacks baked in a muffin tin. Thinly sliced russet potatoes are layered with cream, onion, and cheddar cheese, then baked until tender inside and golden on top. The muffin tin helps create perfectly portioned cups with crispy edges and a creamy center.

Oven-Baked 4-Ingredient Potato Au Gratin Cups

Ingredients

Ingredient	Quantity
Russet potatoes, thinly sliced	2 lbs
Heavy cream	1½ cups
Mild cheddar cheese, shredded	2 cups
Yellow onion, minced	¼ cup
Kosher salt	1 tsp
Black pepper	½ tsp

Directions

Step 1: Prepare the Potatoes
Preheat the oven to 375°F. Grease a 12-cup muffin tin. Peel and thinly slice the potatoes into even 1/8-inch rounds.

Tip: Even slices help the potatoes cook evenly so every cup turns soft and tender throughout.

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Step 2: Add the Cheese Base
Place about 1 cup of shredded cheddar into the bottoms of the muffin cups.

Tip: The cheese melts and crisps slightly during baking, helping hold each potato cup together and adding extra flavor.

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Step 3: Layer the Potatoes
Stack the potato slices into each muffin cup, pressing them down gently as you layer.

Note: Fill each cup to the top since the potatoes will shrink slightly while baking.

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Step 4: Add the Cream Mixture
In a bowl, whisk together the heavy cream, minced onion, salt, and pepper. Spoon the mixture evenly over the potatoes. Top with the remaining cheddar cheese.

Tip: Pour slowly so the cream can soak down between the potato layers without overflowing.

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Step 5: Bake and Rest
Place the muffin tin on a baking sheet and bake for 35–45 minutes, or until the potatoes are tender and the tops are golden brown. Let the cups rest in the pan for 10 minutes before removing.

Tip: Resting helps the cups set so they hold their shape when lifted from the pan.