Description
A comforting and cheesy potato skillet layered with Yukon Gold potatoes, three kinds of cheese, onions, and herbs, baked to bubbly perfection. This easy-to-make recipe is perfect for a hearty side dish or a vegetarian main.
Ingredients
Scale
Vegetables
- 2 lbs Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup chopped fresh chives, for garnish (optional)
Dairy
- 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
Spices and Other
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour (optional, for a thicker sauce)
Instructions
- Prepare ingredients: Peel and thinly slice the Yukon Gold potatoes to about 1/8 inch thickness. Soak the slices in cold water for 15 minutes to remove excess starch, then drain and pat dry. Thinly slice the yellow onion and mince the garlic cloves.
- Sauté onions and garlic: Melt unsalted butter in a large oven-safe skillet, preferably cast iron, over medium heat. Add the sliced onions and cook until they become translucent, about 5 to 7 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Layer potatoes and cheese: Arrange half of the sliced potatoes evenly in the skillet. Sprinkle half of the dried thyme, dried rosemary, salt, and black pepper over the potatoes. Top with half of the shredded cheddar, Monterey Jack, and optional Gruyere cheeses. Repeat the layering with the remaining potatoes, herbs, seasoning, and cheeses.
- Make cream sauce and bake: In a bowl, whisk together the heavy cream, milk, and all-purpose flour (if using) until smooth. 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 topping is bubbly and golden brown.
- Rest and garnish: Once baked, allow the skillet to rest for 10 to 15 minutes to let the dish set. Garnish with chopped fresh chives if desired, then serve warm.
Notes
- Soaking the potatoes in cold water helps remove excess starch, resulting in creamier layers.
- Use a cast iron skillet if possible for even cooking and a nice crust.
- Adding flour to the cream and milk mixture will thicken the sauce; omit if you prefer a thinner consistency.
- Gruyere cheese is optional but adds a rich, nutty flavor.
- This dish pairs well as a hearty side or a vegetarian main course.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: cheesy potato skillet, baked potatoes, comfort food, vegetarian potato dish, Yukon Gold potatoes, cheesy casserole, potato gratin
