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Skillet Potatoes au Gratin

Transform ordinary Yukon Gold potatoes into the ultimate gratin with a garlic-nutmeg cream sauce, topped with grated Parmesan and sprigs of fresh thyme. If you lick the plate, we won’t judge. 
Servings: 6
Total Time: 80m
Prep Time: 20m
Cooking Time: 60m
Skillet Potatoes au Gratin

Ingredients

  • 1 ½ cups whipping cream 
  • ½ teaspoon salt 
  • ½ teaspoon freshly ground black pepper 
  • ¼ teaspoon freshly grated nutmeg 
  • 12 sprigs thyme, divided 
  • 2 pounds Yukon Gold potatoes, sliced to 1/8-inch thickness 
  • 1 tablespoon butter 
  •  2 garlic cloves, minced 
  • 1 tablespoon minced shallot 
  •  1/2 cup of grated Parmesan 

Preparation Instructions

  1. Prepare to bake—Preheat oven to 400 degrees F. 
  2. Start the sauce—In a large, oven-safe skillet add the cream, salt, pepper, nutmeg, and about 6 sprigs of thyme. Bring to a simmer over low heat and cook for 5 minutes, stirring occasionally. Remove from heat and remove thyme sprigs. 
  3. Prep the potatoesPlace potatoes in a large bowl and pour the cream mixture over potatoes. Stir gently to coat evenly. 
  4.  Sauté the aromatics—Wipe out skillet and add 1 tablespoon butter over medium high heat. Add garlic and shallots and sauté for about 1 minute. Remove skillet from heat. 
  5.   Prep the gratin—Add about ½ cup of cream mixture to skillet, then layer potatoes evenly in pan. Pour remaining cream over potatoes and sprinkle with grated Parmesan. Garnish with remaining thyme sprigs. 
  6.  Bake the gratin—Cover skillet loosely with aluminum foil and bake in preheated oven for 50 minutes or until potatoes are tender when pierced with a fork. Remove skillet from oven and uncover. Adjust oven to broil and cook gratin until cheese is crispy and bubbling, about 5 minutes. Remove from oven and serve warm.

Tips

 

The Slice is Right - Whether you’re cutting potatoes thick or ultra thin, a mandolin makes it easy to create uniform slices that cook evenly.