This is my Aunt Elaine’s four-ingredient potato au gratin cup recipe, copied straight from her handwritten card dated 1958. She made these tidy little portions in a muffin tin for every bridge club meeting, because they were elegant enough for company but simple enough to pull together between hands.
Thinly sliced potatoes, real cream, a touch of onion, and a generous blanket of cheese bake into individual, golden, bubbling cups with beautifully browned tops. If you like the nostalgia of mid-century cooking but want something that still feels practical today, these are an easy, comforting side dish that fit right in at weeknight dinners or holiday tables.
Golden potato au gratin cups cooling in a muffin tin
Golden potato au gratin cups cooling in a muffin tin
Serve these potato au gratin cups hot, straight from the muffin tin, with a small spoon or offset spatula to lift them out. They’re lovely alongside roast chicken, pork chops, or a simple seared steak, and they pair well with green vegetables like steamed green beans, roasted Brussels sprouts, or a crisp salad with a tangy vinaigrette to cut the richness.
For a bridge-club-style spread, set them out on a platter with ham slices, pickles, and a simple relish tray. They also reheat nicely, so you can make them ahead and warm them up to serve with brunch eggs or a hearty soup.
Oven-Baked 4-Ingredient Potato Au Gratin Cups
Servings: 12 potato cups
Ingredients
2 pounds russet potatoes, peeled and very thinly sliced
1 1/2 cups heavy cream
1/4 cup very finely minced yellow onion
2 cups shredded mild cheddar cheese, divided
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Butter or neutral oil, for greasing the muffin tin
Sliced potatoes, cream, onion, and cheddar arranged for cooking
Sliced potatoes, cream, onion, and cheddar arranged for cooking
Directions
