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    Home ยป Recipes ยป Side Dish Recipes

    Skillet Scalloped Potato Gratin

    Published: Dec 14, 2020 ยท Modified: Mar 4, 2021 by Ned Adams ยท This post may contain affiliate links ยท 27 Comments

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    Skillet Scalloped Potato Gratin is a decadent side dish that combines the richness of scalloped potatoes and the cheesiness of au gratin.

    Looking for more cast iron potato recipes? Try our Skillet Fondant Potatoes, Dutch Oven Baked Potatoes, or Cheesy Hasselback Potatoes.

    Freshly baked and rested Skillet Scalloped Potato Gratin garnished with fresh thyme sprigs, and potatoes and a serving spoon off to the sides.
    Jump to:
    • Whatโ€™s the difference between scalloped and au gratin potatoes?ย 
    • Methods for slicing potatoes thinly
    • How to make Skillet Scalloped Potatoes Gratinย 
    • Other Related Cast Iron Side Dish Recipes
    • Get the Recipe

    Oh my delicious.

    These Skillet Scalloped Potato Gratin are fancy, decadent, and rich to be worthy of your holiday or entertaining table.

    Yet, they're right at home plated with your favorite Monday meatloaf.

    What’s the difference between scalloped and au gratin potatoes? 

    Without going into a exhaustive explanation of the culinary history of both dishes, there's a simple and generally accepted definition for the two potato dishes.

    Scalloped potatoes are thinly sliced (but thicker than our recipe here) into rounds and baked in a cream sauce sans cheese.

    A serving of Skillet Scalloped Potato Gratin on a white plate with a fork. The red skillet in the background and fresh thyme garnishing the potatoes and in the background.

    Au gratin potatoes are thinly sliced layered in a baking dish/pan with grated cheese between the layers.

    Our recipe truly combines the best of both potato recipes. 

    Methods for slicing potatoes thinly

    There’s a few ways you could slice your potatoes thinly for this and others recipes like it.

    • by hand, with a sharp chef’s knife
    • with a food processor using the slice blade
    • using a mandolin slicer
    • and believe it or not, I’ve even used my apple corer peeler slicer gizmo
    Half of a russet potato resting on a  mandolin slicer, showing a slice of potato from both the thinner and thicker side of the blade.

    How to prevent sliced potatoes from turning brown

    I prefer to get all of my potatoes sliced and ready to go before I move on with any other prep work or assembling the recipe.

    For this recipe, I used my mandolin slicer on the thicker of the blade settings. I filled a large bowl with water and a lot of salt. As you go, place the sliced potatoes in the salted water.

    The salty water will prevent the potatoes from turning brown. I simply drain and rinse them before layering the casserole. Make sure to shake off any excess water.

    Sliced potatoes soaking in a bowl of salted water.

    How to make Skillet Scalloped Potatoes Gratin 

    First off, this isn’t a difficult recipe to make. But it most certainly is one you want to have all your prep done and a game plan for how you’re going to make it.

    You can slice your potatoes first or you can slice them last. You can make the sauce first or you can make the sauce last. 

    This isn’t one of those recipes that you begin having only read the first step.

    Ingredients to make Skillet Scalloped Potato Gratin.

    All right, I’m assuming you have sliced, diced, grated, measured, and are ready to go.

    If not, stop, get it done, then come back. I'll wait. (Yes, I can be boss daddy too!)

    Prepping to make Scalloped Potato Gratin

    Preheat your oven to 325°F.

    Coat the inside of your skillet with softened butter.

    Grate the onion. However, if you don't want to grate it, dice it finely.

    Image showing both grated onion and finely diced onion, with the grater and knife in the background.

    In a medium sauce pan, whisk the cream, garlic, onion, thyme, pepper, and nutmeg together. Bring it to a soft boil over medium heat. You don’t want a raging boil for fear of scalding the cream. Have you ever tasted burnt cream? Nasty.

    Reduce the heat to low and allow it to simmer for about 15 minutes. It will start to thicken and come together.

    Just give it a good stir or whisking occasionally, cream really does like to scald or stick to the bottom of the pan.

    Ingredients to make cream sauce in a sauce pan.

    Drain and rinse (with cold water) the potatoes. Give them a hardy shake while in the sieve. While the potatoes drained for a quick-tick in the sink, I wiped out the bowl to use again.

    Toss the potatoes back in the bowl, de-clumping any major potato clusters, pour the cream over the potatoes. Mix it all really well. 

    Skillet Scalloped Potato Gratin presentation

    Now, if you’re not worried about appearance, you can dump that entire mixture into your skillet and smooth it out. And let's face it, sometimes we just don't care about it being pretty.

    Sliced potatoes with the cream sauce mixed in.

    But if you wanting an elegant presentation, then you’ll need to layer the potatoes by hand, individually.

    To do this, simply grab a handful of potatoes, hold over the bowl to allow the excess cream to drip off, and layer evenly along the bottom of the skillet.

    Potatoes layered in the skillet.

    Repeat this process, layer by layer, until you have used all the potatoes and only the cream sauce remains in the bowl.

    Once layered, you'll have a little pool of sauce in the pan.

    Pour the remaining cream sauce over the potatoes. Use a spoon to smooth it out. Make sure it fills in all the nooks and crannies and along the side.

    Remaining cream sauce has been poured over the layered potatoes.

    Sprinkle the cheddar over the top and garnish with a few fresh thyme leaves.

    You can omit the thyme if you want. I think it makes the dish look a bit prettier and gives it a pop of color. It's rather dull looking without it.

    Cover tightly with foil or the skillet lid, if it has one. Bake for 60 minutes covered.

    Remove the foil or lid and allow to bake for another 15 minutes uncovered. The cheese will melt and brown.

    Once done, remove from the oven and lightly cover with the foil or lid (placed askew).

    Don't cover tightly. It will sweat and condensation will form. No one likes soggy or watery potatoes. (I'm sure someone does and they'll eventually tell me that in the comments.)

    Allow the potatoes to rest for 5-10 minutes.

    If you serve them immediately, it could fall apart. You'd have one tasty hot mess on your hands. Resting before serving will help solidify the potatoes giving the sauce and cheese time to settle.

    Potatoes plated with pork roast and a salt.

    Other Related Cast Iron Side Dish Recipes

    • Dutch Oven Asparagus and Peas
    • Close up view of southern style baked beans with bacon in a cast iron skillet.
      Skillet Baked Beans and Bacon
    • Dutch Oven Cranberry Cashew Broccoli
    • Freshly steamed corn on the cob in a dutch oven with butter and chopped parsley.
      Steamed Corn on the Cob

    If you tried this Skillet Scalloped Potato Gratin or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

    Get the Recipe

    A serving of Skillet Scalloped Potato Gratin on a white plate.
    Print Recipe
    5 from 22 votes

    Skillet Scalloped Potato Gratin

    A decadent side dish that combines the richness of scalloped potatoes and the cheesiness of au gratin in one.
    Prep Time20 minutes mins
    Cook Time1 hour hr 15 minutes mins
    Resting Time10 minutes mins
    Total Time1 hour hr 45 minutes mins
    Course: Side Dish
    Cuisine: American
    Servings: 8
    Calories: 460kcal
    Author: Ned Adams
    Prevent your screen from going dark

    Equipment

    • 12-inch cast iron skillet

    Ingredients

    • 1 tablespoon butter softened
    • 4 lbs russet potatoes thinly sliced

    Sauce

    • 2 cups heavy cream
    • 3 tablespoon onion grated/finely minced
    • 3 teaspoon garlic grated/finely minced (~6 cloves, 1½tsp granulated)
    • 1 tablespoon fresh thyme de-stemmed, more for garnish
    • ½ tablespoon salt +/- to taste
    • 2 teaspoon black pepper divided; +/- to taste
    • ¼ teaspoon ground nutmeg

    Assembly

    • 4 oz white cheddar grated (2 cups)
    US Standard - Metric

    Instructions

    • Preheat oven to 350°F.
    • Coat the inside of the skillet with softened butter. 

    Potatoes

    • Fill a large bowl with cold water; salt generously.
    • Thinly slice the potatoes and placed in salted water.

    Sauce

    • In a medium, heavy-bottomed saucepan, whisk the cream, garlic, onion, thyme, salt, 1½ teaspoon black pepper, and nutmeg together.
    • Bring to a low boil over medium heat.
    • Reduce heat to low and allow to simmer and thicken, about 15 minutes.

    Assembly

    • Drain and rinse the potatoes; shake off excess water and return to bowl.
    • Pour the sauce over the potatoes; mix well.
    • Layer the potatoes in the skillet, row by row, until all the potatoes are used.
    • Pour the remaining cream sauce over the potatoes, spread evenly.
    • Sprinkle the cheese over the top, then the remaining pepper, and garnish with a few fresh thyme leaves.
    • Cover and bake for one hour.
    • After an hour, remove lid and bake for an additional 15 minutes.
    • Once done, remove from the oven and allow to rest for 5-10 minutes.
    • Serve and enjoy.

    Notes

    We used an enameled skillet, but a regular one will work just fine too. 

    Nutrition

    Calories: 460kcal | Carbohydrates: 44g | Protein: 10g | Fat: 28g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 571mg | Potassium: 1027mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1107IU | Vitamin C: 15mg | Calcium: 180mg | Iron: 2mg

    Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

    Did you try this recipe?Leave me a comment and rating below or Tag @DutchOvenDaddy on Instagram to show us your photos!

    What to serve with Scalloped Potatoes Gratin

    Any and everything. Ok, really, it goes with so many things, but here's a few of our favorites.

    • Dutch Oven Mississippi Pot Roast
    • Moroccan Spiced Grilled Steak from The Complete Savorist
    • Citrus Spice Prime Rib Roast
    • Dutch Oven Pork Roast
    • Dutch Oven Pot Roast

    More Cast Iron Side Dish Recipes

    • Hasselback potatoes with two types of cheese in a cast iron skillet.
      Cheesy Hasselback Potatoes
    • A baked potato on a black plate with the camp oven, more cooked potatoes, butter, green onions, cheese, sour cream, and green onions around the table.
      Dutch Oven Baked Potatoes
    • Cooked asparagus on a white serving platter with metal tongs and lemon slices.
      Skillet Roasted Asparagus
    • Bacon green bean casserole in a cast iron skillet with a couple portions spooned out.
      Bacon Green Bean Casserole

    Reader Interactions

    Comments

      5 from 22 votes

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      Recipe Rating




    1. Chris Wallace

      March 30, 2024 at 7:34 pm

      5 stars
      This and Bacon Hasselbacks are my top two potato recipes for an occasion.

      Reply
      • Ned Adams

        March 31, 2024 at 9:36 am

        So glad you are enjoying this one. We love this recipe too! The sauce is one of our favorites with tons of flavor. Thank you for your feedback!

        Reply
    2. Kim

      March 19, 2024 at 10:13 am

      5 stars
      I made these last night to go with roast chicken and they were out of this world. I'm going to serve them again on Easter with dinner.

      Reply
    3. Casey

      March 19, 2024 at 10:12 am

      5 stars
      My family absolutely demolished this dish of potatoes. Next time I'm going to have to do two of them at once! So good!

      Reply
    4. Charah

      March 19, 2024 at 10:10 am

      5 stars
      I love to try this, looks delicious and very easy to make.

      Reply
    5. Chenee

      March 19, 2024 at 9:41 am

      5 stars
      I love that this recipe was so easy to follow and the potatoes came out so good!

      Reply
    6. Lauren

      March 19, 2024 at 8:28 am

      5 stars
      These potatoes turned out absolutely delicious! They were the perfect side to the steaks we made. A keeper of a recipe!

      Reply
    7. DK

      February 19, 2024 at 1:23 am

      5 stars
      Delicious, hearty and creamy - this is one of the best scalloped potatoes gratin recipes I've seen!

      Reply
    8. Alison Corey

      February 18, 2024 at 8:55 pm

      Oh, that sounds absolutely divine! Combining the richness of scalloped potatoes with the cheesy goodness of au gratinโ€”what a decadent side dish!

      Reply
    9. Jackie Garvin

      February 18, 2024 at 6:23 pm

      5 stars
      Everybody needs a good scalloped potato recipe. This one didnโ€™t disappoint. Nicely done.

      Reply
    10. Mindy

      March 21, 2023 at 10:00 am

      5 stars
      OMG this is so good. Potatoes are soft, the cheese sauce is incredibly flavorful. YUM!

      Reply
    11. Beth

      March 21, 2023 at 9:24 am

      5 stars
      That looks absolutely amazing. I've never made scalloped potatoes like this before, so I'm super excited to try it.

      Reply
    « Older Comments

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    the Dutch Oven Daddy! Iโ€™m a full-time computer nerd and part-time cook. My passion is cast iron cooking with tips, tricks, and delicious recipes. I love using my recipes to bring together family and friends. I believe everything is made better in cast iron!

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