Step 1: Preheat
Heat the oven to 375°F and butter a 12-cup muffin tin well.
Step 2: Season the Cream
Whisk the cream, onion, salt and pepper.
Step 3: Toss
Toss the potato slices with the cream mixture and 1 1/2 cups of the cheese.
Step 4: Stack
Stack the slices into the muffin cups and spoon a little cream over each.
Step 5: Bake
Cover with foil and bake 25 minutes, uncover, top with the remaining cheese and bake 15–20 minutes more until golden and tender.
Step 6: Release
Rest 10 minutes, then run a knife around each cup and lift out.
Tips
- A mandoline makes even slices.
- Use Gruyère for a classic French touch.
Storage
Refrigerate up to 3 days; reheat in a 350°F oven.
FAQ
Can I make them ahead? Bake, cool and reheat just before serving.
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