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 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.
Ingredients
- 2 pounds russet potatoes, peeled and very thinly sliced
- 1 cup fat-free Greek yogurt
- 1 cup reduced-fat shredded cheddar cheese
- 1 packet onion soup mix (or 1 tsp onion powder + salt/pepper)
Optional: cooking spray for the muffin tin
Instructions
- Preheat oven to 375°F (190°C).
- Spray a muffin tin lightly with cooking spray.
- Mix the Greek yogurt, onion soup mix, and half the cheese.
- Toss potato slices in the mixture until coated.
- Stack potatoes into muffin cups.
- Top with remaining cheese.
- Cover loosely with foil and bake 35 minutes.
- Remove foil and bake another 15–20 minutes until golden and tender.
WW Points (approx.)
Variations & Tips
To keep this true to its 1958 bridge-club roots, the recipe uses just potatoes, cream, onion, and cheese, with salt and pepper for seasoning. That said, you can adjust within that framework. Swap the mild cheddar for Colby or a young Swiss for a slightly different but still period-appropriate flavor. If you prefer a milder onion note, grate the onion instead of mincing so it almost melts into the cream, or reduce the amount by half.
For a lighter version, you can use half-and-half instead of heavy cream, but the cups may weep a bit more liquid and won’t be quite as rich or set; bake them on the longer end of the time range. If you need to make them ahead, bake until just tender, cool, then reheat loosely covered with foil at 350°F until hot and bubbling.
- If you make 12 cups:
- about 2–3 points each