Stove Top Potatoes Au Gratin

Cooking this dish in a cast-iron skillet should give you crunchier edges and crust. Use a very well-seasoned skillet when making this dish to prevent sticking.

Serves: 6Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy

Serves: 6


  • 2 Tbsp. olive oil
  • 1 Tbsp. butter
  • 1 small onion, peeled and minced
  • 1 large clove garlic, peeled and minced
  • 1 Tbsp. all-purpose flour
  • 1 1⁄4 cups whole milk
  • 1 1⁄2 cups heavy cream
  • 1 cup shredded Gruyère cheese
  • 2 1⁄2 lbs. potatoes, peeled and sliced
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1⁄4 cup shredded Parmesan cheese


  • Preheat oven to 350°F and place a rack in the center of the oven.
  • Place a skillet over medium heat. Once it is heated add the olive oil, butter, and onion. Cook for 3 to 5 minutes until translucent but not brown. Add the garlic and cook for 1 minute.
  • Add the flour to the skillet and stir for 1 minute. Slowly add the milk, stirring continually to prevent lumps. Slowly add the cream, stirring continually, until it just comes to a simmer. Reduce the heat to low and simmer until slightly thickened.
  • Add the Gruyère cheese and stir until it melts. Turn off the heat. Sprinkle the salt and pepper on the potatoes. Slowly add them to the pan, a few at a time. Use the spoon to push the potatoes to the bottom of the skillet and make even layers.
  • Once all of the potatoes are in the skillet, sprinkle the Parmesan cheese on top and bake for 45 minutes. Let it rest for 10 minutes before serving.