- Divide potato slices among muffin cups, layering them like rosebuds (6–8 slices per cup).
- Sprinkle each with a pinch of onion, salt, and white pepper.
3. Pour Cream & Add Cheese
- Carefully pour heavy cream into each cup until just below the rim.
- Top generously with shredded cheese—it should fully cover the potatoes.
4. Bake to Perfection
- Bake 40–45 minutes, until tops are deep golden brown and potatoes are fork-tender.
- Place a baking sheet on the rack below to catch any cream bubbles.
5. Rest & Serve
- Let cool 5–10 minutes—this helps cups set and release cleanly.
- Run a small offset spatula around edges; lift out gently.
- Serve warm on a platter—ideal for passing at dinner or setting out for brunch.
Serving Suggestions
- 🍗 With mains: Roast chicken, pork chops, meatloaf, or seared steak
- 🥦 With sides: Steamed green beans, roasted Brussels sprouts, or a tangy arugula salad
- 🎴 For gatherings: Arrange on a vintage platter with ham, cornichons, and mustard—just like bridge club!
Make-Ahead & Storage Tips
- Fridge: Assemble unbaked up to 1 day ahead; cover and refrigerate. Add 5–10 mins to bake time.
- Reheat: Warm baked cups at 350°F for 10–12 minutes—they revive beautifully!
- Freeze: Freeze unbaked cups (well-covered); bake from frozen (+15 mins).
❤️ The Heart of the Dish
This isn’t just a side—it’s a slice of 1950s hospitality, preserved in ink and memory. It’s what Aunt Elaine made between bridge hands, saying, “Good company deserves good food—even when time is short.”
So slice those potatoes, pour that cream, and bake with her spirit. Because the best heirloom recipes aren’t just passed down—they’re shared with love, one golden cup at a time.
“Good au gratin cups don’t need a casserole dish—they just need kindness, and someone hungry.” 🥔✨
