This is my Aunt Elaine’s four-ingredient potato au gratin cup recipe, copied straight from her handwritten card dated 1958. She made these tidy little portions in a muffin tin for every bridge club meeting, because they were elegant enough for company but simple enough to pull together between hands.
Thinly sliced potatoes, real cream, a touch of onion, and a generous blanket of cheese bake into individual, golden, bubbling cups with beautifully browned tops. If you like the nostalgia of mid-century cooking but want something that still feels practical today, these are an easy, comforting side dish that fit right in at weeknight dinners or holiday tables.
Serve these potato au gratin cups hot, straight from the muffin tin, with a small spoon or offset spatula to lift them out. They’re lovely alongside roast chicken, pork chops, or a simple
