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–+ servings
Skillet Potatoes au Gratin garnished with green onion, and ready to serve.

Skillet Potatoes au Gratin

Cheesy, creamy, delicious au Gratin potatoes made in a skillet.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American, French
Servings 4 people
Calories 435 kcal

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
    Melt butter in a medium skillet.
  • Sauté the onions in the butter until translucent.
    1/2 medium yellow onion
    Add the onions, and sauté until tender and translucent.
  • Add the garlic, and sauté until aromatic.
    1 clove garlic
    Add the garlic, and sauté until aromatic.
  • Add the flour. Stir to combine. Cook for a few minutes to make a light roux.
    1 tbsp all purpose flour
    Add the flour. Stir to combine. Cook the roux for a couple of minutes.
  • Add the chicken stock and deglaze the pan.
    1/2 cup chicken stock
    Add the chicken stock, stir to incorporate.
  • Add the cream, and stir to incorporate. Reduce the heat to a fast simmer.
    1 cup heavy cream
    Add the heavy cream, and stir to combine. Reduce the heat if the cream bubbles too much.
  • Add the salt, pepper, and thyme.
    1/4 tsp black pepper, 1/2 tsp kosher salt, 1 tsp thyme leaves
    Add salt, pepper, and thyme.
  • 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.
    Stir while reducing to a thick consistency. Add a splash of beef broth to thin it out if necessary.
  • In a separate skillet, add a layer of potato slices.
    1 Russet potato
    Add half of the potato slices directly to the pan.
  • Add half of the sauce and onion mixture on top of the potato slices.
    Add half of the sauce with half of the onions.
  • Add half of the cheddar and parmesan cheese.
    1 cup cheddar cheese, 1/4 cup Parmesan cheese
    Add half of the cheese.
  • Add another layer of potatoes.
    Add a second layer of potato slices.
  • Add the remaining sauce, onions, and cheese.
    Add the remaining sauce, then top with the remaining cheese.
  • Pre-heat oven to 400℉. Cover with foil and bake for 30 minutes.
    Cover with foil and bake for 30 minutes at 400 degrees Fahrenheit.
  • Remove from the hot oven and rest for a few minutes. Garnish with green onions, and serve hot.
    1 tbsp green onions
    Skillet Potatoes au Gratin garnished with green onion, and ready to serve.

Nutrition

Calories: 435kcal | Carbohydrates: 17g | Protein: 13g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 661mg | Potassium: 372mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1335IU | Vitamin C: 6mg | Calcium: 330mg | Iron: 1mg
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