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Potatoes au gratin in a cast iron skillet

Au Gratin Potatoes with Gruyere

Isabel Laessig
Learn how to make au gratin potatoes with Gruyere in a few simple steps! Prep takes 10 minutes, then bake and serve. Rich, decadent, and gluten-free!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Course Side Dish
Cuisine American, French
Servings 10
Calories 517 kcal

Equipment

Ingredients
  

  • 2 pounds Yukon Gold Potatoes peeled and sliced thinly
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon garlic freshly minced
  • 1½ cups heavy whipping cream
  • ½ pound Gruyere cheese shredded about 1½ cups
  • 3 Tablespoons unsalted butter cut into little cubes
  • 2 teaspoons fresh thyme leaves optional
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper

Instructions
 

  • Heat your oven to 350°F. Thinly slice your potatoes and place them in cold water for 5 minutes. Toss them in the water to clean them, then drain the water and set aside. Melt butter in a hot oven-safe skillet. I use a 10-inch cast iron skillet with 2-inch sides; this works best. When the butter melts, remove the skillet from the heat and add freshly minced garlic. Stir the garlic to coat it with the butter.
    2 pounds Yukon Gold Potatoes, 1 Tablespoon unsalted butter, 1 Tablespoon garlic
    Garlic in a cast iron skillet
  • Spread half your sliced potatoes on the bottom of the skillet. ¾ cup heavy whipping cream, ¾ cup Gruyere cheese, ½ teaspoon salt, ¼ teaspoon pepper, half of the cubed butter, and 1 teaspoon thyme (if using).
    2 pounds Yukon Gold Potatoes, 1½ cups heavy whipping cream, ½ pound Gruyere cheese shredded, 2 teaspoons fresh thyme leaves, 1 teaspoon kosher salt, ½ teaspoon freshly cracked black pepper, 3 Tablespoons unsalted butter
    Cheese, cream, and potatoes in a cast iron skillet
  • For the next layer, add the remaining potatoes, cream, salt, pepper, butter, and thyme. Finish up by topping with the remaining Gruyere cheese.
    2 pounds Yukon Gold Potatoes, 1½ cups heavy whipping cream, ½ pound Gruyere cheese shredded, 3 Tablespoons unsalted butter, 1 teaspoon kosher salt, ½ teaspoon freshly cracked black pepper, 2 teaspoons fresh thyme leaves
    Potatoes au gratin ready to bake in a cast iron skillet
  • Cover with aluminum foil or the pan lid (if it is oven-safe) and bake for 1 hour. After 1 hour, remove the foil or lid and check the tenderness of the potatoes using a fork. Once tender but still a bit firm, remove the foil completely and bake another 15-20 minutes until the top has a golden brown crust. Let the dish rest for 10 minutes before serving.
    A cast iron skillet of au gratin potatoes with a spoon

Nutrition

Calories: 517kcalCarbohydrates: 21gProtein: 16gFat: 41gSaturated Fat: 25gCholesterol: 143mgSodium: 553mgPotassium: 699mgFiber: 3gVitamin A: 1500IUVitamin C: 18.8mgCalcium: 471mgIron: 5.1mg
Keyword au gratin potatoes, potato au gratin, potatoes au gratin, potatoes au gratin gruyere
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