seared steak, and they pair well with green vegetables like steamed green beans, roasted Brussels sprouts, or a crisp salad with a tangy vinaigrette to cut the richness.
For a bridge-club-style spread, set them out on a platter with ham slices, pickles, and a simple relish tray. They also reheat nicely, so you can make them ahead and warm them up to serve with brunch eggs or a hearty soup.
Oven-Baked 4-Ingredient Potato Au Gratin Cups
Servings: 12 potato cups
Ingredients
- 2 pounds russet potatoes, peeled and very thinly sliced
- 1 1/2 cups heavy cream
- 1/4 cup very finely minced yellow onion
- 2 cups shredded mild cheddar cheese, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Butter or neutral oil, for greasing the muffin tin
Directions
Preheat your oven to 375°F (190°C). Lightly
