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What you probably already know is that potatoes au gratin is a simple, yet elegant casserole made with thinly sliced potatoes baked in a luscious cheese sauce.
What you might not know is that you can make potatoes au gratin in just one skillet. No boiling the potatoes first, not mixing bowl for combining the ingredients, no separate baking dish.
Just. One. Skillet.
Making potatoes au gratin has never been easier...or more delicious!
How to Make Potatoes Au Gratin in One Skillet
This au gratin potatoes recipe is made in just one skillet! First, you make a cheese sauce with heavy cream, milk, butter, chicken broth, and two kinds of cheese. Thinly sliced potatoes are simmered in the cheese sauce and then topped with more cheese before baking in the oven until tender. See below for detailed recipe instructions.What is the Difference Between Potatoes Au Gratin and Scalloped Potatoes?
Both potatoes au gratin and scalloped potatoes are potato side dish casseroles made with a creamy sauce. The main difference between the two is that potatoes au gratin are made with cheese and scalloped potatoes are not.
How Do I Get My Potatoes Sliced Thin Enough For Potatoes Au Gratin?
The potatoes need to be very thinly sliced to cook through in the time listed in the recipe. They should be no thicker than around 1/8 inch thick. The best way to get a consistently thin slice is to use a mandolin slicer. A mandolin slicer is a kitchen tool that has a flat surface with a sharp blade built into it. When using a mandolin slicer, the food quickly passes over the surface and blade creating thin, uniform slices.What Kind of Cheese is Best For Potatoes Au Gratin?
You can customize the cheese in potatoes au gratin to suit your tastes. Cheddar cheese is common, but my favorite combination is white cheddar cheese and gruyère cheese. Try adding some parmesan, Colby, or Monterey Jack.
What Kind of Potatoes are Best for Potatoes Au Gratin?
When making potatoes au gratin, go for a starchy potato such as russets. They can be peeled or unpeeled when making this recipe. My preference is peeled. If leaving the peel on, make sure the potatoes are scrubbed well before slicing.What Kind of Skillet Should I Use to Make Au Gratin Potatoes?
This recipe requires a large, oven-safe, high-sided skillet that has a lid. I like to use my cast iron skillet with a lid from another set I have. Make sure your skillet does not have a plastic handle!
What to Serve with Au Gratin Potatoes
Potatoes au gratin pair well with lots of different proteins. Try them alongside this delish Meatloaf Recipe, some air fryer chicken thighs, or, if you're feeling fancy, serve these lush potatoes a Spiral Ham or with a gorgeous pan-seared filet mignon.More Potato Side Dish Recipes
Looking for more delicious ways to use your spuds? Check out these popular potato side dish recipes from the archives:If you try this recipe, I'd love to know what you think in the comments below. Enjoy!
One Skillet Potatoes Au Gratin
Yield: 8 servings
Prep Time: 20 MINUTES
cook time: 40 MINUTES
total time: 60 MINUTES
Prep Time: 20 MINUTES
cook time: 40 MINUTES
total time: 60 MINUTES
One Skillet Potatoes au Gratin is a cheesy, decadent, easy to make version of the classic potato casserole that requires no boiling and just one skillet to make!
INGREDIENTS
3 tablespoons butter
1 small onion, diced
1 clove garlic, minced
3 tablespoons flour
1 cup chicken broth or vegetable broth
1/2 cup heavy cream
1/2 cup milk
1 1/4 cups sharp white cheddar cheese
1 1/4 cups gruyère cheese
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 lb potatoes (5 small), peeled and thinly sliced*
1/4 cup green onion, chopped
3 tablespoons butter
1 small onion, diced
1 clove garlic, minced
3 tablespoons flour
1 cup chicken broth or vegetable broth
1/2 cup heavy cream
1/2 cup milk
1 1/4 cups sharp white cheddar cheese
1 1/4 cups gruyère cheese
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 lb potatoes (5 small), peeled and thinly sliced*
1/4 cup green onion, chopped
INSTRUCTIONS
- Preheat your oven to 375 degrees F.
- In a large oven-safe skillet over medium-high heat, cook the onions in the butter until softened. Add the garlic and cook for one more minute.
- Stir in the flour and whisk until fully combined. Add the chicken broth, heavy cream, and milk to the skillet and continue whisking until the sauce thickens.
- Stir in one cup of the shredded cheddar cheese and one cup of the gruyère cheese, reserving the remaining half cup for topping. Stir in the green onions and season with salt and pepper to taste.
- Stir the sliced potatoes into the sauce. Place a lid on the skillet and cook over medium heat for 15 minutes, stirring occasionally. (If your skillet is set too high, the potatoes will start to stick to the bottom of the pan. Keep the heat at medium and stir every 3-4 minutes, scraping the pan to make sure no potatoes are sticking.)
- Top the potatoes with the remaining cheese and bake in the preheated oven for 25 minutes or until the potatoes are tender. Let sit for 5 minutes before serving.
NOTES
The potatoes need to be very thinly sliced to cook through in the time listed in the recipe. They should be no thicker than around 1/8 inch thick. The best way to get a consistently thin slice is to use a mandolin slicer.
Be sure to use a large skillet for this recipe. The potatoes will be stirred in the skillet, so a high-sided skillet is best.
The potatoes need to be very thinly sliced to cook through in the time listed in the recipe. They should be no thicker than around 1/8 inch thick. The best way to get a consistently thin slice is to use a mandolin slicer.
Be sure to use a large skillet for this recipe. The potatoes will be stirred in the skillet, so a high-sided skillet is best.
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