minutes, or until the potatoes are tender when pierced with a knife and the tops are deeply golden and bubbling.
Remove the pan from the oven and let the potato cups rest in the muffin tin for at least 10 minutes. This short rest helps the cream set and makes it easier to lift them out in neat portions, just like my aunt did when she passed them around the card table.
Run a thin knife or offset spatula around the edges of each cup to loosen, then gently lift out the potato au gratin cups and transfer to a serving platter. Serve warm, and refrigerate any leftovers within 2 hours.
Variations & Tips
To keep this true to its 1958 bridge-club roots, the recipe uses just potatoes, cream, onion,
