Skillet Potatoes au Gratin
- 1 ½ cups whipping cream
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon freshly grated nutmeg
- 12 sprigs thyme, divided
- 2 pounds Yukon Gold potatoes, sliced to 1/8-inch thickness
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1 tablespoon minced shallot
- 1/2 cup of grated Parmesan
- Prepare to bake—Preheat oven to 400 degrees F.
- Start the sauce—In a large, oven-safe skillet add the cream, salt, pepper, nutmeg, and about 6 sprigs of thyme. Bring to a simmer over low heat and cook for 5 minutes, stirring occasionally. Remove from heat and remove thyme sprigs.
- Prep the potatoes—Place potatoes in a large bowl and pour the cream mixture over potatoes. Stir gently to coat evenly.
- Sauté the aromatics—Wipe out skillet and add 1 tablespoon butter over medium high heat. Add garlic and shallots and sauté for about 1 minute. Remove skillet from heat.
- Prep the gratin—Add about ½ cup of cream mixture to skillet, then layer potatoes evenly in pan. Pour remaining cream over potatoes and sprinkle with grated Parmesan. Garnish with remaining thyme sprigs.
- Bake the gratin—Cover skillet loosely with aluminum foil and bake in preheated oven for 50 minutes or until potatoes are tender when pierced with a fork. Remove skillet from oven and uncover. Adjust oven to broil and cook gratin until cheese is crispy and bubbling, about 5 minutes. Remove from oven and serve warm.
The Slice is Right - Whether you’re cutting potatoes thick or ultra thin, a mandolin makes it easy to create uniform slices that cook evenly.