Found this in my aunt’s recipe box from 1958. She served these at every bridge club meeting.

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