At a family dinner last year, my aunts made potato gratin cups. Potatoes au gratin are a family favorite, so my aunts thought they were being so clever making these cute little cups. And they were, except they went over TOO well, and everyone wanted more…but we’d eaten them all. So what I’m saying is, maybe make two batches. The good news is that they’re very easy and only have three ingredients!
Potato Gratin Cups
You need:
2 to 3 large russet potatoes for a one 12-cup non-stick muffin pan.
3/4 cup cream
1/2 cup grated Gruyère cheese (or whatever cheese you’d like, e.g., Cheddar)
Pre-heat the oven to 400°.
If you haven’t already, grate your cheese and peel the potatoes.
Thinly slice the potatoes 1/8″ thick using a mandolin or sharp knife. Don’t have a mandolin? You can borrow my mom’s, that’s what I did!
Lightly grease a 12 cup non-stick muffin tin, then alternately layer potato slices and cheese in each muffin cup until full. The potatoes and cheese will shrink when you bake them, so you can go one potato slice or two higher than the top of the cup.
Pour one tablespoon of cream over each cup, then top each with another teaspoon of cheese.
Bake for 25 minutes at 400°.
Take a knife to go around the edges of each cup, then use a fork to scoop each cup out of the tin. Salt and pepper to taste, if you’d like.
Annie is already anticipating the awesome that is my potato cups.
They’re going for it…
Annie was NOT PLEASED.
But eventually she got a bite and loved it!
These go well with any dish you’d serve potatoes with…and they’re oh so cute.
Enjoy!
- 2 to 3 large russet potatoes for a one 12-cup non-stick muffin pan.
- ¾ cup cream
- ½ cup grated Gruyère cheese (or whatever cheese you’d like, e.g., Cheddar)
- Pre-heat the oven to 400° .
- Slice the potatoes ⅛" thick using a mandolin or sharp knife.
- Lightly grease a 12 cup non-stick muffin tin.
- Alternately layer potato slices and cheese in each muffin cup until full. The potatoes and cheese will shrink when you bake them, so you can go one potato slice or two higher than the top of the cup.
- Pour one tablespoon of cream over each cup and top each with another teaspoon of cheese.
- Bake for 25 minutes at 400°.
- Salt and pepper to taste.
pgoodness says:
Those look YUMMY!!
Also a fan of taco cups and lasagna cups!
Stephanie says:
Love au gratin anything (especially with gruyere). Depends on your tastebuds, but when I make my potatoes au gratin, I steep some garlic in the whipping cream. Adds some extra flavor. I will definitely have to try these – my uber picky 3 year old will probably think they’re like potato cupcakes!
deanna says:
So sad that I saw this just after completing my grocery shopping! Maybe hubs will make another trip for me…
Lynda M O says:
Meat loaf in muffin cups reduces the cooking time to about 15 mins in a preheated oven. Timing can be short so I love little portions like these. Your pics are super as always Heather.
lilcg says:
this is a brilliant idea–everyone gets the yummy crispy parts!
meoskop says:
I am totally making these tomorrow. Maybe five times.
Antonia says:
Have you ever added bacon or ham to these?
MG says:
Yum! Thanks for sharing….off to see what Gruyère cheese even is…being from WI I should know these things.
amber T says:
Do you HAVE to use cream?
Mike says:
Hi Amber,
I know Heather’s Aunt Terri uses chicken broth, so you could try that!
Annalisa says:
Ooooh! I’ve been wanting something potato-y, and I love gratins. We might try it this weekend!
Janette says:
Potatoes and cheese? SOLD. I’m so trying this.
Shannon says:
Oh I love it! I must try it..and I can get carter to help me….slice the potatoes. I mean layer the potatoes! What a great idea these are.
Ryan says:
I was at the grocery store last night and remembered seeing this post. I pulled out my phone and bought all of the ingredients. Making it tonight!
Tracey says:
Made this for dinner tonight with grilled Key West Lime Chicken. They loved it – even my picky 18 yr old who really doesn’t like potatoes all that much. She even asked me for the recipe since she is leaving in August for college. This was declared a “Do Again” in our household – thank you!
susanne says:
made those today for us and friends of ours for dinner. so yummy! thanks for the recipe!
Amy says:
Hi. I just wanted to let you know that I made these tonight with Shish Kabobs. I couldn’t find Gruyere cheese so I used a Sharp White Cheddar. They are delicious. A hit with everyone in the family (husband, 2 boys ages 13 & 16). My husband couldn’t believe they only had 3 ingredients. He said to make sure to keep this recipe. Thank you & have a wonderful week.
Jasmin says:
Can’t wait to try these. They look so good and professional.
cynthia says:
Definitely making these SOON! You’re recipes are always right up my alley.
Denise says:
Making these tomorrow for sure. Thanks for the tip about the chicken broth!
Annalisa says:
We made them Saturday, and they were super easy, much moreso than a traditional gratin (probably due to the economy of scale of these). Even the picky 20 month old had some willingly!
annettek says:
I just made these for my family and they absolutely loved them! Thanks for the great idea.
tierney says:
Hi there, I’m a long time reader & enjoy each of your posts but I’ve never commented or made any of your recipes ..until tonight! I loved these potatoes and they were so simple & delicious! I sprinkled some of the layers with garlic powder & used light cream but they were amazing! Thanks for this great recipe!
CJ says:
LOVED this recipe. I had never tried that cheese before and it was a hit.
My son who hates Au gratin loved these. He said it tasted like a baked potato! Love your recipes!