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Creamy Skillet Scalloped Potatoes (Au Gratin)

Rich, creamy, and cheesy scalloped potatoes baked to golden perfection in a cast iron skillet. The ultimate comfort food side dish featuring Gruyère, cheddar, and fresh thyme.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Side Dish
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 3 lbs Yukon Gold potatoes peeled and sliced 1/8 inch thick
  • 2 cups Gruyère cheese shredded
  • 1 cup Sharp Cheddar cheese shredded
Cream Sauce
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 tbsp fresh thyme plus more for garnish
  • 1 tsp salt
  • 0.5 tsp black pepper freshly cracked
  • 0.125 tsp nutmeg ground

Equipment

  • Cast Iron Skillet (10 or 12 inch)
  • Mandoline slicer (optional)
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Wash, peel, and slice potatoes into uniform 1/8 inch rounds.
  2. In the cast iron skillet over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until fragrant.
  3. Pour in heavy cream, milk, thyme, salt, pepper, and nutmeg. Bring to a gentle simmer, then remove from heat. Pour mixture into a pitcher or bowl temporarily.
  4. Arrange a layer of potato slices in the skillet. Sprinkle with 1/3 of the cheese mixture. Pour 1/3 of the cream sauce over top.
  5. Repeat layering two more times, finishing with the remaining cheese and sauce.
  6. Cover skillet tightly with foil and bake for 30 minutes.
  7. Remove foil and bake for an additional 25-30 minutes until potatoes are tender and top is bubbly and golden brown.
  8. Let rest for at least 15-20 minutes before serving to allow the sauce to thicken and set.

Notes

Ensure you slice the potatoes evenly for consistent cooking. Do not rinse the potato slices, as the starch helps thicken the sauce.