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Cheesy Potato Gratin Muffin Cups: A Creamy, Golden, Bite-Sized Potato Recipe

Cheesy Potato Gratin Muffin Cups are a fun mini version of classic potato gratin. Instead of baking sliced potatoes in one large dish, thin potato rounds are stacked inside a muffin tin with cream, garlic, butter, herbs, and cheese. As they bake, the potatoes become tender in the center, crispy around the edges, and beautifully golden on top.

These muffin cups are perfect as a side dish for dinner, holiday meals, brunch, parties, or family gatherings. They look elegant, but they are made with simple ingredients and an easy step-by-step method.

What Makes This Recipe Special?

Traditional potato gratin is creamy, cheesy, and comforting. This muffin cup version gives the same rich flavor but in individual portions. Each cup has soft layers of potato inside, melted cheese between the slices, and crispy browned edges.

The muffin tin helps the potatoes hold their shape, making them easy to serve. They are also great for portion control and presentation.

Ingredients

Main Ingredients

4 large potatoes, preferably Yukon gold or russet
1 cup heavy cream
½ cup whole milk
2 tablespoons melted butter
2 cloves garlic, minced
1 ½ cups shredded cheese, such as Gruyère, cheddar, mozzarella, or a mix
¼ cup grated parmesan cheese
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme or Italian seasoning
1 tablespoon chopped parsley, optional

For Greasing the Muffin Tin

1 tablespoon butter or cooking spray

Step 1: Prepare the Muffin Tin

Preheat the oven to 375°F / 190°C.

Grease a 12-cup muffin tin generously with butter or cooking spray. Make sure to coat the bottom and sides of each cup because the cheese can stick while baking.

A well-greased muffin tin also helps the potato cups come out cleanly after baking.

Step 2: Slice the Potatoes Thinly

Wash and peel the potatoes if desired. You can leave the skin on if you want a more rustic texture.

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 because thick pieces may stay firm while thinner ones overcook.