Cheesy Potatoes au Gratin is the ultimate comfort food. Imagine tender, thinly sliced potatoes layered with rich, melty cheese and infused with fragrant herbs—it’s a dish that’s as delicious as it is impressive.
This Potatoes au Gratin recipe is all about the flavors and textures that make comfort food so irresistible, with a combination of creamy potatoes, savory cheese, and a blend of aromatic herbs. Plus, it’s baked in a small cast-iron skillet, giving it that gorgeous, golden crust on top—what’s not to love?
You might think a dish this delicious would require hours in the kitchen, but that’s not the case. The key is using Yukon gold potatoes for their buttery texture and a mandolin for quick, uniform slicing. The whole process is straightforward, making it an excellent choice for both novice cooks and seasoned pros.
Helpful Tips
- Get even slices with a mandolin: Uniform potato slices are crucial for even cooking. If you have a mandolin, now’s the time to use it! It ensures that all your potato slices are the same thickness, which helps them cook evenly and creates that perfect, tender texture.
- Don’t skimp on the seasoning: Potatoes are like sponges—they absorb the flavors you add to them. Be sure to mix the potatoes well with the seasonings, cheese, and onion before arranging them in the skillet. This ensures every bite is packed with flavor.
- Check for doneness: Oven temperatures can vary, so it’s important to check the potatoes for doneness before serving. After the initial 50 minutes of baking, poke the center with a knife or fork. If the potatoes feel tender all the way through, they’re ready. If not, give them a bit more time until they’re just right.
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Cheesy Potatoes au Gratin
Ingredients
- 1 tablespoon (15 ml) olive oil
- 3 medium Yukon gold potatoes
- 1/2 teaspoon (3 g) kosher salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 1/4 teaspoon (0.75 g) garlic powder
- 1/4 teaspoon (0.25 g) dried thyme
- 1/4 teaspoon (0.03 g) ground sage
- 1/4 teaspoon (0.03 g) dried rosemary
- 1 cup (113 g) Gruyère or sharp cheddar grated
- 1/4 cup (40 g) thinly sliced yellow onion chopped
- 3 tablespoons (44 ml) heavy cream
- 3 tablespoons (44 ml) low-sodium chicken broth
Instructions
- Heat oven to 375°F(190C). Brush inside of a 6” cast-iron skillet, or similar, with olive oil and set aside.
- Slice the potatoes thinly with a knife or on a mandolin.
- Add the potatoes and all of the seasonings to a bowl and stir to mix everything well. Then add most of the cheese and onion to the bowl and toss it all together.
- Grab a handful of potatoes and line them up around the skillet until everything is nestled in. Sprinkle with remaining cheese. Pour cream and broth over potatoes. Cover with foil.
- Bake for 50 minutes and remove foil. Continue to bake until potatoes are tender and top is golden, 15-20 minutes more. Check the potatoes to make sure they are tender in the middle. They might take longer to cook, depending on thickness.
Notes
- Uniform potato slices are crucial for even cooking. If you have a mandolin, now’s the time to use it! It ensures that all your potato slices are the same thickness, which helps them cook evenly and creates that perfect, tender texture.
- Potatoes are like sponges—they absorb the flavors you add to them. Be sure to mix the potatoes well with the seasonings, cheese, and onion before arranging them in the skillet. This ensures every bite is packed with flavor.
- Oven temperatures can vary, so it’s important to check the potatoes for doneness before serving. After the initial 50 minutes of baking, poke the center with a knife or fork. If the potatoes feel tender all the way through, they’re ready. If not, give them a bit more time until they’re just right.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
