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Cheesy Skillet Scalloped Potatoes

Thinly sliced Yukon Gold potatoes baked in a garlic-infused cream sauce with Gruyère and Parmesan cheese until golden brown and bubbly in a cast iron skillet.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Dinner, Side Dish
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

The Basics
  • 2.5 lbs Yukon Gold potatoes scrubbed clean
  • 2 tbsp unsalted butter plus extra for pan
The Cream Sauce
  • 1.5 cups heavy cream
  • 0.5 cup whole milk
  • 3 cloves garlic smashed
  • 4-5 sprigs fresh thyme
  • 0.125 tsp nutmeg freshly grated
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
The Cheese Topping
  • 1.5 cups Gruyère cheese freshly grated
  • 0.5 cup Parmesan cheese freshly grated
  • 1 tbsp fresh chopped thyme for garnish

Equipment

  • 10 or 12-inch Cast Iron Skillet
  • Mandoline slicer or sharp knife
  • Small saucepan
  • Cheese grater

Method
 

  1. Preheat oven to 400°F (200°C). Generously butter a cast iron skillet. Mix Gruyère and Parmesan together.
  2. Slice potatoes very thinly (1/8 inch) using a mandoline. Do not rinse.
  3. In a saucepan, simmer cream, milk, garlic, thyme sprigs, nutmeg, salt, and pepper. Remove from heat and steep for 10 minutes. Discard garlic and thyme stems.
  4. Arrange half the potatoes in the skillet. Pour half the cream mixture over them and sprinkle with 1/3 of the cheese.
  5. Layer remaining potatoes, pour remaining cream over top, and cover with the rest of the cheese.
  6. Cover tightly with foil and bake for 30 minutes.
  7. Remove foil and bake another 25-35 minutes until potatoes are tender and top is golden brown.
  8. Let rest for at least 20 minutes before serving to allow sauce to set. Garnish with chopped thyme.

Notes

For best results, grate your own cheese as pre-shredded cheese contains anti-caking agents that prevent smooth melting. The resting time is crucial for the texture.