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Cheesy Muffin-Tin Potato Gratin Cups: A Crispy, Creamy, Individual Potato Side Dish

Cheesy Muffin-Tin Potato Gratin Cups are a beautiful mini version of classic potato gratin. Instead of baking one large casserole, thin potato slices are stacked inside a muffin tin with cream, garlic, butter, herbs, and plenty of cheese. As they bake, the edges become golden and crisp while the centers turn soft, creamy, and rich.

These little potato cups are perfect for holiday dinners, family meals, parties, brunch, or anytime you want a side dish that looks elegant but is easy to serve. Each cup has its own crispy top, cheesy layers, and tender potato center, making them both practical and delicious.

Why This Recipe Works

Traditional potato gratin is usually baked in a large dish and sliced after cooking. Muffin-tin gratin cups make the dish more fun and easier to portion. Every person gets an individual serving, and every cup has browned edges, melted cheese, and creamy potato layers.

The key is slicing the potatoes very thinly. Thin slices cook evenly and absorb the cream mixture better. The cheese melts between the layers, while the butter and cream keep the potatoes moist. As the cups bake, the top becomes golden and slightly crisp, giving the dish a perfect balance of texture.

Ingredients

For the Potato Cups

4 medium potatoes, preferably Yukon gold or russet
1 cup heavy cream
½ cup whole milk
2 tablespoons melted butter
2 garlic cloves, minced
1 teaspoon salt, or to taste
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme or Italian seasoning
1 cup shredded cheddar cheese
¾ cup shredded mozzarella cheese
¼ cup grated parmesan cheese
1 tablespoon chopped parsley, optional
Cooking spray or butter for greasing the muffin tin

Step 1: Prepare the Muffin Tin

Preheat the oven to 375°F / 190°C.

Grease a standard muffin tin very well with butter or cooking spray. Make sure to coat the bottom and sides of each muffin cup. This prevents the potatoes and melted cheese from sticking.

You can also use a silicone muffin pan if you want easier removal after baking.

Step 2: Slice the Potatoes Thinly

Wash and peel the potatoes if desired. You can leave the skin on for a more rustic texture, especially if using Yukon gold potatoes.

Slice the potatoes into very thin rounds, about ⅛ inch thick. A mandoline slicer works best because it gives even slices, but a sharp knife can also be used.

Even slices are important. If some pieces are thick and others are thin, they will not cook at the same speed.

After slicing, place the potatoes in a large bowl.

Step 3: Make the Cream Mixture

In a small bowl or measuring cup, combine the heavy cream, milk, melted butter, minced garlic, salt, black pepper, garlic powder, onion powder, and dried thyme.

Mix well until everything is combined.

This mixture will soak into the potato layers while baking, giving the gratin cups a creamy, buttery, garlicky flavor.