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

Tips (from Aunt Elaine’s era):

• Slice potatoes evenly—a mandoline ensures uniform tenderness.
• Do not rinse slices—starch helps thicken the cream.
• Grease muffin tin well—these cups cling if under-greased!

Step-by-Step Instructions (Creamy, Golden, Foolproof)

1. Prep & Preheat

• Preheat oven to 375°F (190°C). Generously grease a 12-cup muffin tin with butter or nonstick spray.

2. Layer the Cups

• Divide potato slices among muffin cups, layering them like tiny rosebuds (about 6–8 slices per cup).
• Sprinkle each with a pinch of onion, salt, white pepper, and optional