Oven-Baked 4-Ingredient Potato Au Gratin Cups

These little potato cups are crispy on the outside, creamy and cheesy in the middle, and very easy to make.

Ingredients

• 3 large russet potatoes, thinly sliced
• 1½ cups shredded cheddar cheese
• 1 cup heavy cream
• 1 tsp salt

Instructions

1. Preheat oven to 190°C / 375°F. Grease a 12-cup muffin tin generously.
2. Slice potatoes very thinly—about 2–3 mm thick. A mandoline makes this easiest.
3. In a bowl, combine the potato slices, heavy cream, salt, and about 1 cup of the cheese. Toss well.
4. Build the cups: Layer the potato slices into each muffin cup, filling them slightly above the rim because they shrink as they bake.
5. Sprinkle the remaining ½ cup cheese over the tops.
6. Cover with foil and bake for 30 minutes.
7. Remove the foil and bake another 20–25 minutes, until the potatoes are tender and the tops are golden brown.
8. Let them rest for 5–10 minutes, then gently run a knife around the edges and lift them out.

Tip

For beautifully browned, crispy tops, switch to broil/grill for 1–2 minutes at the end. Watch them closely so the cheese doesn’t burn.

Makes: 12 potato cups
Total time: About 1 hour