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
- 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
- 1¼ cups whole milk
- 1½ cups heavy cream
- 1 cup shredded Gruyère cheese
- 2½ lbs. potatoes, peeled and sliced
- ½ tsp. salt
- ½ tsp. ground black pepper
- ¼ 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 3–5 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.