I made these for the first time on a random Tuesday when I had half a bag of Yukon Golds and a chunk of Gruyère I didn’t want to waste. That was a good Tuesday. Individual gratin cups sound fussy, but they’re actually easier to serve than a big gratin — no slicing, no fighting over the crispy corner pieces, everyone just gets their own little cup with edges that are lacey and golden all the way around.
The brown butter is the move here. Regular melted butter is fine, but browning it takes maybe four extra minutes and the payoff is enormous — that nutty, almost caramel-y depth changes the whole dish. Combined with the roasted garlic (which mellows out completely, no sharpness), you get something that tastes like it took way more effort than it did. A toaster oven muffin tin is all you need to pull this off.
Gruyère is my strong preference here because it melts beautifully and has that slightly funky, nutty flavor that pairs so well with potato. Fontina would also be great. Whatever you use, grate it yourself — the pre-shredded stuff has coatings that keep it from melting properly and you’ll end up with grainy tops instead of that gorgeous bubbling crust.
If you don’t already have a reliable toaster oven with a consistent bake setting, this recipe is a good argument for getting one. The small enclosed space actually works in your favor — the heat circulates fast, the tops brown without the bottoms overcooking, and you’re done in under 30 minutes. Serve these as a side next to a simple salad, or honestly just eat three of them as dinner. I’ve done it. No regrets.
Toaster Oven Crispy Brown Butter Roasted Garlic and Gruyère Potato Gratin Cups
Individual potato gratin cups with nutty browned butter, roasted garlic, and melted Gruyère — made entirely in a toaster oven in under 40 minutes.
Ingredients
Gratin Cups
Instructions
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Preheat your toaster oven to 400°F. Set it to bake, not broil — you want the heat even the whole time.
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Place the smashed garlic cloves (skin on) on a small piece of foil, drizzle with a little olive oil, and wrap them up. Tuck the foil packet into the toaster oven for about 15 minutes while you prep everything else. They're done when they feel totally soft when you press them.
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While the garlic roasts, melt the butter in a small light-colored skillet over medium heat on the stovetop. Swirl it every 30 seconds or so. It'll foam, then quiet down, then start to smell like toasted hazelnuts — that's when you pull it off the heat. Takes maybe 4 minutes. Brown butter waits for no one, so don't walk away.
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Squeeze the roasted garlic out of the skins into the brown butter. Mash it in roughly with a fork. Add the cream, thyme, salt, pepper, and nutmeg. Stir it together. It's not a smooth sauce — just a loose, very fragrant mixture.
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Grease a standard 12-cup muffin tin well with olive oil, including up the sides. Slice your potatoes as thin as you can get them — 1/8 inch or less. A mandoline is the easiest way, but a sharp knife and patience work fine.
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Layer 4 or 5 potato slices into the bottom of each muffin cup, overlapping slightly. Spoon a little of the brown butter garlic cream over them. Add another layer of potatoes, another small spoonful of the cream mixture, and a pinch of Gruyère. Repeat until each cup is almost full — three layers is usually right.
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Top each cup with a good pinch of Gruyère. You want it heaped up a little, because it'll melt down and crisp on the edges.
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Slide the muffin tin into the toaster oven and bake for 25 to 28 minutes. The tops should be deeply golden and bubbling. The potatoes are done when a toothpick slides through the center of a cup without any resistance.
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Let them cool in the tin for 5 full minutes — this part matters, they'll fall apart if you rush it. Then run a butter knife around the edge of each cup and pop them out with a small spoon. Serve right away.
Notes
Yukon Golds work best here because they're waxy enough to hold their shape. Russets tend to get mushy. If your toaster oven runs hot (mine does), check the cups at the 22-minute mark. You can assemble these up to a few hours ahead and refrigerate, then bake straight from the fridge — just add 4 or 5 minutes to the cook time. Leftovers reheat surprisingly well: pop them back in the toaster oven at 375°F for about 8 minutes and the edges get crispy all over again.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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