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Parmesan Au Gratin Potatoes.

Parmesan Au Gratin Potatoes

Angela Milnes
When comfort food is calling your name, nothing answers quite like a skillet of Parmesan Au Gratin Potatoes. This dish is a heartwarming blend of thinly sliced potatoes, smothered in a creamy, cheesy sauce, and baked to golden perfection right in your skillet.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Additional Time 0 minutes
Total Time 1 hour 40 minutes
Course Dinners
Cuisine French
Servings 6 Servings
Calories 531 kcal

Ingredients
  

  • 2 cups Heavy Cream
  • 1 teaspoon Kosher Salt
  • 2 tablespoons Minced Garlic
  • 2 tablespoons Butter salted.
  • 1 teaspoon Dried Minced Onion
  • 6-7 Medium Potatoes
  • ½ cup Grated Parmesan Cheese
  • 1 teaspoon Parsley

Instructions
 

  • Preheat the Oven: Set your oven to 325°F (163°C) to begin.
  • Prepare the Cream Mixture: In a small saucepan over low heat, mix together heavy cream, salt, and minced garlic. Let it simmer for 5 minutes to allow the garlic to infuse the cream, then remove from heat and set aside.
  • Prepare the Potatoes: Rinse and then thinly slice the potatoes into ⅛-inch thicknesses using a mandoline slicer.
  • Brown the Butter: In a 16-inch cast iron skillet, melt and brown the butter over medium heat for 4 minutes until it's slightly golden. Add the minced onion during the last minute of browning, then remove from heat.
  • Arrange the Potatoes: Place the sliced potatoes in a spiral pattern over the browned butter in the skillet.
  • Add the Garlic Cream: Pour the infused cream evenly over the potatoes.
  • Bake the Dish: Cover the skillet tightly with aluminum foil and bake in the preheated oven for 1 hour and 15 minutes.
  • Broil the Potatoes: After baking, remove the skillet and switch the oven setting to broil. Sprinkle Parmesan cheese and parsley over the potatoes.
  • Final Broiling: Return the skillet to the oven and broil for 3-5 minutes, or until the cheese is crispy and bubbling.
  • Serve Warm: Remove the skillet from the oven and serve the au gratin potatoes while they are still warm, ensuring a delightful and savory experience.

Notes

Choose the Right Potatoes: For the best texture, use starchy potatoes like Russets or Yukon Golds. They have the right balance of starchiness and creaminess, making them ideal for absorbing the sauce without falling apart.
Slice Evenly: Uniformly thin slices are key. Use a mandoline slicer to get consistent, thin slices (about ⅛ inch thick). This ensures even cooking and a perfect texture in every bite.
Layer Thoughtfully: Arrange the potato slices in overlapping layers to maximize exposure to the cream mixture, which helps every slice soak up the flavor and become wonderfully tender.
Use Full-Fat Dairy: For the richest, creamiest sauce, opt for full-fat cream or half-and-half. The fat content adds to the luxurious texture and depth of flavor of the dish.
Season Each Layer: Sprinkle salt, pepper, and other seasonings like garlic powder or thyme between each layer of potatoes. This builds flavor throughout the dish rather than just on the surface.

Nutrition

Serving: 1gCalories: 531kcalCarbohydrates: 47gProtein: 10gFat: 35gSaturated Fat: 22gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 107mgSodium: 433mgFiber: 5gSugar: 5g
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