Garlic Herb Cheesy Potato Gratin (Skillet Style)

Garlic Herb Cheesy Potato Gratin (Skillet Style)

Tender Yukon Gold potatoes simmered in garlic herb cream, topped with Gruyère, cheddar and Parmesan, then baked in one cast iron skillet until golden and bubbly.

Blazewoman84Blazewoman84
Prep20 min
Cook45 min
Total1 hr 5 min
Servings8
Difficultymedium
AmericanSides

Ingredients

  • 2.5 lbYukon Gold potatoes, 1/8 inch thick, peeled sliced
  • 4 tbspUnsalted Butter
  • 6Garlic, minced
  • 1 smallShallot, finely chopped
  • 1.5 cupHeavy Cream
  • 0.5 cupWhole Milk
  • 1.5 cupGruyère Cheese, shredded
  • 1 cupsharp white cheddar, shredded
  • 0.5 cupParmesan Cheese, freshly grated
  • 1 tbspfresh thyme leaves
  • 1 tspFresh Rosemary, finely chopped
  • 2 tbspfresh parsley, chopped
  • 1.5 tspKosher Salt
  • 0.5 tspGround Black Pepper
  • 0.25 tspGround Nutmeg

Instructions

  1. 1

    Preheat the oven to 375°F (190°C). Slice the potatoes thin and even. Do not rinse them.

  2. 2

    Melt the butter in the skillet over medium heat. Cook the shallot for 2 minutes, add the garlic and cook for 1 minute. Stir in the cream, milk, thyme, rosemary, salt, pepper and nutmeg.

  3. 3

    Add the potatoes, stir gently to coat, and simmer for 8 to 10 minutes, stirring now and then.

  4. 4

    Stir in half the Gruyère and half the cheddar. Press the potatoes into an even layer and top with the rest of the cheese and all the Parmesan.

  5. 5

    Bake for 30 to 35 minutes, until the top is deep golden and a knife slides through easily.

  6. 6

    Let it rest for 10 minutes, sprinkle with parsley and serve warm.