I have had a craving for Au Gratin potatoes for a while now so I finally satisfied that craving and created a cheesy, creamy skillet version that is sure to impress! The difference between scalloped potatoes and au gratin potatoes is as simple as- cheese- so obviously au gratin is better (scalloped are good but- cheese).
The key here is in the layering of potatoes and cheese sauce and finishing off with extra cheese. I love to incorporate extra flavors in the sauce through spices and onions.
Adding smoked paprika, a hint of cayenne and everyone's favorite garlic powder makes for a delicious flavorful sauce smothered between layers of potato!
I love making these in a skillet because I think skillet's add delicious flavor and help to get the edges nice and crispy. Of course this recipe could be made in a small casserole dish or doubled and made in a 9x13" casserole dish.
The key to a thick yet creamy sauce is covering for the first half of the cooking time. I have found that leaving it exposed for the full hour results in the sauce evaporating and the cheese being too cooked on top.
I like the cheese on my au gratin potatoes when they just start to brown but are still cheesy.
Skillet Potatoes Au Gratin
4 servings | Cook time: 1 hour
2 large russet potatoes (~700g), sliced thinly
1/2 small onion (~80g), roughly diced
1 tbsp butter
1 tsp salt
1/2 tsp pepper
1/4 tsp paprika
Dash of cayenne
1/2 tsp garlic powder
2 tbsp all purpose flour
1 1/2 cups milk (I used unsweetened original almond milk)
1/2 cup Monterey jack cheese
Preheat the oven to 350F.
Melt butter in a medium/large skillet over medium heat. Add onions and stir to coat in butter. Cook about 2 minutes until the the onions start to soften.
Stir in flour and coat butter and onions. Cook the flour another minute or so. Whisk in milk, salt, pepper, paprika, cayenne and garlic powder. Cook for about 3 minutes until the mixture is smooth. Turn the heat down to low and stir in 1/4 cup of cheese (half the cheese).
Turn off the heat and pour the milk mixture in a bowl, set aside.
Spray the bottom of the skillet with nonstick spray. Arrange the potato slices in a spiral on the bottom of the cask iron until the entire bottom is covered. Pour over 1/3 of the sauce mixture. Top the sauce with another layer or potatoes, followed by another 1/3 of the sauce. Finish with a third layer of potatoes and top with remaining sauce.
Sprinkle the cheese evenly over all the top layer of sauce and season with additional salt, pepper and paprika.
Cover the skillet tightly with tin foil and bake for 30 minutes. After 30 minutes, remove the foil and return to the oven for another 30 minutes.
The potatoes are done when the cheese has started to brown, the potatoes are soft and the sauce has thickened.
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Nutrition facts provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts based off the use of unsweetened original almond milk.