The fact that this recipe title includes the words cheesy, crispy, and potatoes should give you all the confidence you need to put every one of these ingredients on your grocery list, like, now. Everyone knows the best part of a baked cheesy potato dish is the outside edge, where the cheese kind of sticks to the edge of the pan and you get to scrape off those browned crispy bits. These Crispy Cheesy Potato Cups are genius because these little cups are made in butter and breadcrumb coated servings so every bite is surrounded in those browned crispy bits. The inside is full of tender potatoes and super creamy sauce. It would be a perfect side dish for the Orange and Brown Sugar Glazed Ham or Pulled Ham!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Unsalted butter – Always use real butter if you can!
- Panko bread crumbs – Along with the butter, the bread crumbs coat the outside of the muffin cups, producing a crunchy outer layer.
- Russet potatoes
- Half and half
- Salt
- Pepper
- Sharp cheddar cheese – Freshly shredded, not bagged.
- Parmesan cheese – Freshly grated, not bagged.
- Cornstarch
How to Make Crispy Cheesy Potato Cups
- Butter each well in a muffin tin and then coat each buttered well in panko bread crumbs. Set the pan aside.
- Next you’ll peel and dice some russet potatoes. Pop those potatoes in a microwave-safe bowl and add some half and half, salt, and pepper. Heating this mixture in the microwave gives the potatoes a head start so they cook in time when placed in the hot oven.
- While they’re heating up, grate some cheese and toss it with a little cornstarch. Once the potatoes are done in the microwave, combine with the cheese and watch it melt into the mixture like creamy, cheesy deliciousness.
- Fill your muffin cups and pop the pan in the oven. As these cook, the little bit of cornstarch will thicken the cheesy sauce, the edges will brown and crisp, and the tops will melt. It’s everything a potato dish should be and more.
Storing and Other Tips
- These are best hot out of the oven. If you have leftovers, store in an airtight container in the fridge and enjoy within 3-4 days for best results.
- Take the time to really butter and coat each cup well, making sure there are no open spaces where the cheesy potato mixture can stick. If they’re well coated, they’ll pop right out when they’re done.
Frequently Asked Questions
These are best made fresh! If you are short on time you could use frozen cubed potatoes and measure out all of your ingredients ahead of time, then store them in the fridge so assembly goes more quickly.
Absolutely. Russets work well because they bake up light and airy, but pretty much any potato variety will work!
Sure! Herbs like chives would be great. Cooked bacon or ham would be delicious as well!
Cheesy Potato Cups
Equipment
- non-stick 12 cup standard muffin pan
Ingredients
- ½ cup panko bread crumbs
- 1 tablespoon unsalted butter softened
- 2 lbs russet potatoes peeled
- 1 ¼ cups half-and-half
- 1 ¼ teaspoons salt
- ¾ teaspoon pepper
- 5 ½ ounces sharp cheddar cheese freshly shredded (1 ⅓ cups)
- 1 ¼ ounces Parmesan cheese freshly grated (⅔ cup)
- 2 teaspoons cornstarch
Instructions
- Adjust oven rack to lowest position and heat oven to 425℉. Pulse panko in food processor until finely ground, about 5 pulses. Evenly coat each muffin cup with softened butter and then with ground panko.
- Cut each potato in half lengthwise, then cut each half into 3 wedges. Cut each wedge crosswise into 1/4-inch-thick slices. Combine potatoes, half and half, salt, and pepper in a large bowl and microwave, covered, until just tender, 12-15 minutes, stirring once.
- Meanwhile, toss cheddar, Parmesan, and cornstarch together in a bowl; reserve ⅓ cup for topping. Add remaining cheese mixture to hot potato mixture, stirring until smooth. Divide potato-cheese mixture evenly among muffin cups and smooth. Sprinkle cups with reserved cheese.
- Cover muffin tin with aluminum foil sprayed with vegetable oil spray and bake for 10 minutes. Discard foil and continue to bake until golden brown, 13-15 minutes.
- Run paring knife around perimeter of muffin cups. Let potato cups cool in muffin tin on wire rack for 5 minutes. Place rimmed baking sheet on top of muffin tin and invert potato cups, tapping on muffin tin to release cups. invert cups onto wire rack and let cool for 5 minutes. Serve.
Notes
- These are best hot out of the oven. If you have leftovers, store in an airtight container in the fridge and enjoy within 3-4 days for best results.
- Take the time to really butter and coat each cup well, making sure there are no open spaces where the cheesy potato mixture can stick. If they’re well coated, they’ll pop right out when they’re done.
- Make sure you use freshly grated cheeses in this recipe, not bagged cheese, which will not melt smoothly.
Questions & Reviews
These are cheesy, potatoey cups of perfection!!
I’m curious … why can’t pre-shredded cheese be used. Thanks!
I would also like to know.
It just doesn’t melt in as well
Nice! Such a good use for those under-appreciated muffin pans!
We don’t have a microwave, but could pre-cook the potatoes… How “done” are they when they come out of the microwave? Halfway?
Ya I’d say about half-way. Tender.
You mentioned grated parmesan cheese… is this freshly grated or the kind in the green bottle? Thank you!!!
Definitely go for freshly grated!
So do you think you could something similar with macaroni pasta?
Ya, that would actually probably be pretty good!
these look amazing! Maybe add some cooked bacon?
Heck yes!
These look awesome. Do you think this is something I could make ahead? Christmas Eve is at my Aunt’s house this year and I am the one in charge of potatoes. Even if I could just do part of it ahead, that would help…
I bet you could make the potato mixture ahead of time and then put the cups together right before baking. But I’m not sure- totally guessing there!
My crazy kids think the brown crispy part of a potato dish is burned and ruined, but I think this recipe looks awesome!
These sound delicious! Do you think they would freeze well? Much as I’d like to, I can’t eat all twelve at once. 🙂
I’ve never tried freezing them. If you do- let me know how they turn out! 🙂