Ingredients

2 lbs Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)

1 large yellow onion, thinly sliced

2 cloves garlic, minced

1/2 cup unsalted butter

1/2 cup heavy cream

1 cup milk

2 cups shredded cheddar cheese (sharp or extra sharp recommended)

1 cup shredded Monterey Jack cheese

1/2 cup shredded Gruyere cheese (optional)

1/4 cup grated Parmesan cheese

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup chopped fresh chives, for garnish (optional)

2 tablespoons all-purpose flour (optional, for a thicker sauce)

Instructions

Step 1: Peel and thinly slice the potatoes to about 1/8 inch thick. Soak them in cold water for 15 minutes to remove excess starch. Thinly slice the onion and mince the garlic.

Step 2: In a large oven-safe skillet, preferably cast iron, melt the butter over medium heat. Add the sliced onions and cook until translucent, about 5 to 7 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 3: Drain the potatoes and pat them dry with a clean towel. Arrange half of the potato slices in the skillet over the onions. Sprinkle with half of the thyme, rosemary, salt, and pepper. Top with half of the cheddar, Monterey Jack, and Gruyere cheeses if using. Repeat the layering with the remaining potatoes, herbs, and cheeses.

Step 4: In a bowl, whisk together the heavy cream, milk, and flour if you prefer a thicker sauce. Pour this mixture evenly over the layered potatoes and cheese. Sprinkle the grated Parmesan cheese on top. Preheat your oven to 375°F (190°C) and bake the skillet for 45 to 60 minutes, or until the potatoes are tender and the cheese is bubbly and golden brown.

Step 5: Allow the dish to rest for 10 to 15 minutes before serving. Garnish with chopped fresh chives if desired to add a fresh, mild onion flavor.

Tips & Variations

Soaking the potato slices in cold water helps remove excess starch, making them cook more evenly and preventing sticking.

For extra flavor, try adding cooked bacon or caramelized onions to the layers.

If you prefer a creamier texture, substitute half the milk with more heavy cream or use whole milk.

Gruyere is optional but adds a lovely nutty depth—feel free to omit or replace it with mozzarella for a milder taste.

A cast iron skillet works best for even cooking and a nicely browned crust, but any oven-safe skillet will do.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can use other waxy potatoes like red potatoes, but Yukon Golds are preferred for their creamy texture and ability to hold shape well when baked.

Is it necessary to use all three types of cheese?

No, you can adjust the cheese mixture based on your preference or what you have on hand. Cheddar and Monterey Jack provide a good balance of sharpness and meltiness, while Gruyere adds a unique flavor if available.