Potatoes au Gratin is a casserole of thinly sliced potatoes, garlic, and onions cooked in a creamy, cheesy sauce. In this recipe, I make it in a cast-iron skillet. It’s tender, creamy, cheesy goodness, with crispy brown edges, A perfect side-item alternative to roasted or mashed potatoes.
Skillet Potatoes au Gratin Recipe
Skillet Potatoes au Gratin
Equipment
- cutting board
- kitchen knife
- small skillet
- medium skillet
- measuring cups
- wire whisk
Ingredients
- 1 tbsp butter
- ½ medium yellow onion – sliced very thin
- 1 clove garlic – minced
- 1 tbsp all purpose flour
- ½ cup chicken stock – more in reserve
- 1 cup heavy cream
- ½ tsp kosher salt
- ¼ tsp black pepper – ground
- 1 tsp thyme leaves – minced
- 1 Russet potato – peeled and thinly sliced
- 1 cup cheddar cheese – freshly grated
- ¼ cup Parmesan cheese – freshly grated
- 1 tbsp green onions – chopped
Instructions
- Melt butter in a small skillet or sauce pan over medium heat.1 tbsp butter
- Sauté the onions in the butter until translucent.1/2 medium yellow onion
- Add the garlic, and sauté until aromatic.1 clove garlic
- Add the flour. Stir to combine. Cook for a few minutes to make a light roux.1 tbsp all purpose flour
- Add the chicken stock and deglaze the pan.1/2 cup chicken stock
- Add the cream, and stir to incorporate. Reduce the heat to a fast simmer.1 cup heavy cream
- Add the salt, pepper, and thyme.1/4 tsp black pepper, 1/2 tsp kosher salt, 1 tsp thyme leaves
- Allow the sauce to reduce while stirring frequently until thick, but not too thick. Add a splash of stock to thin it back out if necessary.
- In a separate skillet, add a layer of potato slices.1 Russet potato
- Add half of the sauce and onion mixture on top of the potato slices.
- Add half of the cheddar and parmesan cheese.1 cup cheddar cheese, 1/4 cup Parmesan cheese
- Add another layer of potatoes.
- Add the remaining sauce, onions, and cheese.
- Pre-heat oven to 400℉. Cover with foil and bake for 30 minutes.
- Remove from the hot oven and rest for a few minutes. Garnish with green onions, and serve hot.1 tbsp green onions
PRIVATE NOTES
Nutrition
More Information
Variations
You can substitute Yukon Gold for Russet potatoes when making Potatoes au Gratin. Or, instead of Cheddar and Parmesan cheese, try Gruyere. Leave out the garlic, if you prefer. Try adding bacon bits and chives.
Scalloped Potatoes
Potatoes au Gratin and Scalloped Potatoes are pretty much the same recipe. Leave out the cheese if you want to make Scalloped Potatoes, instead.
Dauphinoise Potatoes
Potatoes au Gratin and Dauphinoise Potatoes are exactly the same recipe. Name it what you like, it’s delicious no matter what you call it.
Nutmeg
Some folks like to add nutmeg, but in my opinion that is a sure way to ruin almost anything. Save your nutmeg for hot chocolate or pumpkin pie, that’s about all it’s good for.
Using a Skillet
I call these Skillet Potatoes au Gratin, because I like to make them in a skillet. They potatoes get browned and crusty on the bottom and sides, which tastes and looks great.
Large Batches
If you are making a large batch, you might opt for a standard casserole dish instead. Just make sure it is well greased, and you should be ok. You may have to cook it somewhat longer, especially if you have several layers of potatoes. Just use a fork to make sure the potatoes are soft all the way through before you stop baking.
Related Recipes
Pan Fried Potatoes and Onions
Garlic Parmesan New Potatoes
Garlic Rosemary Roasted Potatoes
Crispy Potato Cakes
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