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Cheesy Skillet Potatoes au Gratin

Thinly sliced Yukon Gold potatoes baked in a rich, creamy Gruyère and cheddar cheese sauce until golden and bubbly, all prepared in a rustic cast-iron skillet.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American, French
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Produce & Dairy
  • 2 lbs Yukon Gold potatoes peeled and thinly sliced (1/8-inch)
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 0.5 cup whole milk
  • 1.5 cups Gruyère cheese freshly shredded, divided
  • 1.5 cups sharp white cheddar cheese freshly shredded, divided
Seasonings
  • 1 tbsp fresh thyme leaves chopped, plus more for garnish
  • 1 tsp salt
  • 0.5 tsp black pepper freshly ground
  • 0.25 tsp ground nutmeg
  • butter for greasing skillet

Equipment

  • 10-inch or 12-inch cast-iron skillet
  • Mandoline slicer or sharp knife
  • Medium saucepan
  • Whisk
  • Cheese grater

Method
 

  1. Preheat oven to 400°F (200°C). Grease a cast-iron skillet with butter.
  2. Arrange half of the sliced potatoes in the bottom of the skillet.
  3. In a saucepan, melt 2 tbsp butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
  4. Add heavy cream, milk, chopped thyme, salt, pepper, and nutmeg. Bring to a gentle simmer.
  5. Reduce heat to low. Gradually whisk in 1 cup each of Gruyère and cheddar until melted and smooth.
  6. Pour half of the cheese sauce over the potatoes in the skillet. Top with remaining potatoes, then remaining sauce.
  7. Sprinkle the remaining 1/2 cup of each cheese over the top.
  8. Cover tightly with foil and bake for 30 minutes.
  9. Remove foil and bake for another 25-35 minutes until potatoes are tender and top is golden brown.
  10. Let rest for 15 minutes before garnishing with fresh thyme and serving.
  11. Optional: Broil for the last 2-3 minutes for a crispier top.

Notes

For the best texture, use a mandoline to ensure uniform thin slices. Freshly grate your cheese for the smoothest sauce; pre-shredded cheeses contain anti-caking agents that can make the sauce grainy.