Skillet Scalloped Potato Gratin
A decadent side dish that combines the richness of scalloped potatoes and the cheesiness of au gratin in one.
Servings: 8
Calories: 460kcal
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)
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
