These oven baked 4-ingredient cheesy potato dauphinoise cups are the kind of side dish that looks a little special without being complicated, which is probably why they disappear so fast at parties and potlucks. They take the rich, creamy flavor of classic French potato dauphinoise and turn it into individual muffin-tin servings that are easy to portion, make ahead, and reheat for busy weeknights or holiday dinners.
Serve these potato cups alongside roast chicken, baked ham, grilled steak, or pork tenderloin for a cozy, crowd-pleasing meal. They also fit right in on a brunch table with eggs and fruit, and if you're bringing them to a gathering, a crisp green salad or simple roasted vegetables help balance the creamy, cheesy richness.
Oven Baked 4-Ingredients Cheesy Potato Dauphinoise Cups
Servings: 12 cups
Ingredients
2 pounds Yukon Gold potatoes, peeled and very thinly sliced
1 1/2 cups heavy cream
1 1/2 cups shredded Gruyere cheese
1 1/2 teaspoons kosher salt
Directions
1. Preheat the oven to 375°F and generously grease a 12-cup muffin tin so the potato cups release easily after baking.
2. In a large bowl, toss the thinly sliced potatoes with the heavy cream, shredded Gruyere, and salt until every slice is lightly coated.
3. Stack and tuck the potato slices into the muffin cups, dividing the cream and cheese mixture evenly and pressing the potatoes down gently so each cup is packed but not overflowing.
4. Bake for 35 to 45 minutes, until the potatoes are tender and the tops are deeply golden and bubbling. Let the cups rest in the pan for 10 minutes before running a small knife around the edges and lifting them out.
Variations & Tips
Make-ahead tip: You can assemble the muffin tin a few hours ahead, cover it, and refrigerate until you're ready to bake. This is especially helpful if you're juggling work, guests, or holiday meal prep.
Cheese swap: If Gruyere is hard to find, use Swiss or a mix of mozzarella and Parmesan for a different but still delicious cheesy finish. Gruyere gives the most classic nutty flavor, but these are forgiving.
Potato slicing tip: Try to keep the potato slices very thin and even so they cook at the same rate. A mandoline makes this much faster on a busy night, but a sharp knife works too if you take your time.
Crispier edges: For extra browned tops and edges, sprinkle a little extra cheese over each cup during the last 10 minutes of baking. That creates those bubbly, golden spots everyone goes for first.