Oven-Baked 4-Ingredient Potato Au Gratin Cups

These potato au gratin cups give you everything you love about the classic casserole in a neat, single-serve portion. Thin potato slices bake in seasoned cream until tender, with a crisp, cheesy, golden edge on every cup.

The recipe uses just four main ingredients: potatoes, heavy cream, onion, and cheddar. Salt, pepper, and a little butter for greasing the pan round it out. Baking in a muffin tin means no scooping from a big dish and no soggy middle, because every portion gets its own browned edges.

They’re easy to make, easy to serve, and a good fit for holidays, potlucks, and ordinary weeknights.

Why You’ll Love These Potato Au Gratin Cups

Built-in portion control. Each cup is one serving, so there’s no cutting a casserole into wobbly squares.
More crispy edges. Cheese lines the bottom of every cup, so you get a lacy, browned edge on each one.
Short ingredient list. Everything is probably in your kitchen or easy to find at any supermarket.
Easy to carry and serve. They lift out in neat portions and sit nicely on a platter or buffet table.
Naturally gluten-free. There’s no flour or breadcrumb coating.

What These Cheesy Potato Cups Taste Like

Each cup has a tender, creamy center made of thin potato layers, with a deeply golden top that’s slightly crisp. The cream picks up a mild onion flavor, and the mild cheddar adds richness without overpowering the potato.

The texture is soft inside and browned on the outside, with a little chew where the cheese meets the pan.

Ingredient Notes

A short ingredient list means each one matters, so here’s what to know.

Russet Potatoes

Russets are high in starch, which thickens the cream as it bakes and gives you a creamy, cohesive cup. You’ll need 2 pounds (900 g). Peel them and slice them very thinly, about 1/8 inch (3 mm) or thinner. Thin slices cook evenly and soften into layers.

If you’re in the UK, look for a floury baking potato such as Maris Piper or King Edward.

Heavy Cream

You’ll need 1 1/2 cups (360 ml) of heavy cream. In the UK, this is double cream. Its high fat content means it won’t curdle in the oven the way lower-fat dairy can. I don’t recommend swapping in milk here.

Yellow Onion

Mince it very finely, about 1/4 cup (40 g). The pieces should almost disappear into the cream so nobody bites into a chunk of raw-tasting onion in a cup that’s mostly potato.

Mild Cheddar

You’ll use 2 cups (about 225 g) of shredded cheddar, divided between the bottom and the top of the cups. Shred it yourself from a block if you can. Pre-shredded cheese is often coated with anti-caking starch, so it doesn’t melt quite as smoothly.

Salt and Pepper

The recipe uses 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Potatoes need generous seasoning. If you’re using fine table salt instead of kosher salt, use a little less, since it’s denser.

Equipment You’ll Need

A standard 12-cup muffin tin
A rimmed baking sheet to catch drips
A mandoline (helpful) or a sharp knife
A small bowl or measuring cup for the cream mixture
A thin knife or offset spatula for loosening the cups

Tips for Success

Slice evenly. Uneven slices are the most common reason for a mix of mushy and firm potato in the same cup.
Don’t rinse the slices. The surface starch helps thicken the cream.
Pack the cups. The potatoes will shrink as they bake, so fill each cup right to the top.
Use the rimmed baking sheet. Cream and cheese can bubble over, and this protects your oven.
Don’t skip the rest. Cutting into them straight out of the oven means they’ll slump instead of lifting out cleanly.
Grease thoroughly. Missed spots are where a cup is most likely to stick.

How to Tell When They’re Done

Look for three signs:

The cheese on top is deeply golden and bubbling at the edges.
A knife slides through the center of a cup with little resistance.
The cream around the edges is thick, not watery.

If the tops are browning faster than the centers are softening, loosely tent the pan with foil and keep baking. Ovens vary, which is why the time range is 35 to 45 minutes.

Variations and Substitutions

The recipe works best as written, but these swaps are realistic:

Sharper cheese: Sharp cheddar gives a stronger, tangier flavor. Gruyère is a good option too.
Extra flavor: Stir a little minced garlic or fresh thyme into the cream.
Bacon: Add a sprinkle of cooked, crumbled bacon with the top layer of cheese.
Dairy-free: I don’t recommend a dairy-free version of this recipe. Plant-based creams and cheeses behave differently in the oven and wouldn’t give you the same result.

What to Serve With Potato Au Gratin Cups

These cheesy potato cups pair well with simple, savory mains:

Roast chicken or turkey
Baked ham
Grilled steak or pork chops
Roasted salmon
Green beans, roasted broccoli, or a crisp green salad to balance the richness

They also work on a holiday buffet or potluck spread, since guests can pick one up easily.

Make-Ahead, Storing, and Reheating

Storing: Refrigerate leftovers within 2 hours of baking. Keep them in an airtight container for up to 3 days.
Reheating: Warm the cups in a 350°F (175°C / 160°C fan / Gas Mark 4) oven for 10 to 15 minutes, covered loosely with foil, until hot throughout. The oven keeps the edges better than the microwave does.
Make-ahead: You can bake the cups earlier in the day, refrigerate them, and reheat before serving. This is a handy make-ahead potato side dish when your oven is busy.
Freezing: I don’t recommend it. Potatoes in cream can turn watery or grainy after freezing and thawing.