Potato Au Gratin Cups

Potato Au Gratin Cups – A 1958 Bridge Club Classic

I found this recipe in my aunt’s recipe box from 1958 – she served these at every bridge club meeting. Thin slices of potato are stacked in a muffin tin with cream, onion and cheddar, then baked until the edges are crisp and the centers are creamy. All the comfort of potatoes au gratin in perfect individual portions.

Why You Will Love Them

• Individual servings – easy to serve.
• Crispy edges, creamy centers.
• Elegant side for holidays or brunch.

Recipe Details

Prep: 20 minutes | Bake: 40–45 minutes | Makes: 12 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, divided
• 1 teaspoon kosher salt and 1/2 teaspoon black pepper
• Butter for greasing