There’s just something about a bubbling, cheesy skillet of potatoes that turns any meal into a celebration. This quick stove-top au gratin potatoes recipe is perfect for when you crave comfort food but don't want to turn on the oven or wait an hour. It’s inspired by the rich and creamy flavors you'd find in Texas de Brazil potatoes au gratin, but made faster and easier for a weeknight side dish. The cheese sauce is velvety, the potatoes are tender, and it all comes together in one pan—this might just become your new favorite creamy augratin potatoes recipe.
Quick Stove-Top Au Gratin Potatoes
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Side Dish
Cuisine American, French
Large non-stick or cast-iron skillet with a lid Crucial for even cooking on the stovetop. A stainless steel pan works too, but you may need to stir more often to prevent sticking.
Mandoline slicer Not essential, but a big time-saver for getting uniform potato slices. A sharp chef’s knife will also do the job.
Silicone spatula or wooden spoon Ideal for stirring without scratching your pan.
Lid or foil To trap steam and help the potatoes cook evenly without drying out.
- 4 medium Yukon Gold potatoes thinly sliced (skin on or off, your choice)
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika optional, for a little kick
- 1 teaspoon Dijon mustard helps amplify that cheesy tang
- Fresh parsley chopped (for garnish)
Prep the potatoes
Wash and slice the potatoes into ⅛-inch thick rounds. Keep them as even as possible for uniform cooking.
Make the cheese sauce
In a large skillet over medium heat, melt the butter and sauté the garlic for about 1 minute until fragrant. Pour in the cream and milk, then stir in the salt, pepper, mustard, and smoked paprika. Let it come to a gentle simmer.
Add the cheese
Stir in the cheddar and Parmesan until the sauce is smooth and creamy. This is your luscious, creamy cheese base for the au gratin.
Layer the potatoes
Add the sliced potatoes into the sauce, gently stirring to coat each piece. Flatten them down with a spoon so they’re mostly submerged in the cheesy mixture.
Simmer and cover
Reduce the heat to low, cover the skillet, and let it cook for about 20 minutes. Stir once or twice to ensure nothing’s sticking and the sauce isn’t burning.
Finish uncovered
Remove the lid and let it simmer another 5 minutes to thicken up. The sauce will reduce slightly and cling to the tender potatoes beautifully.
Garnish and serve
Sprinkle with fresh parsley and serve hot. Bonus points if you hit it with a little more shredded cheese before serving for extra melty magic.
Pair It With
These cheesy au gratin potatoes go with practically everything. They're amazing with grilled meats like steak or pork chops, especially if you want a nod to that Texas de Brazil steakhouse experience. They also shine next to roasted chicken or a holiday ham. Add a crisp green salad or some roasted broccoli to balance the richness, and you’ve got a complete plate.
FAQs
1. Can I use other types of potatoes?
Yes! Yukon Golds are ideal for their buttery texture, but Russets will give you a fluffier finish. Just avoid waxy varieties like red potatoes for this augratin potatoes recipe, as they don’t break down as nicely.
2. Is this the same as scalloped potatoes?
Not quite—scalloped potatoes usually use a flour-thickened cream sauce and minimal cheese. Au gratin is all about that creamy cheese goodness. But if you're looking for a make ahead scalloped potatoes idea, this stove-top version reheats beautifully.
3. Can I make it ahead of time?
Absolutely. These are great make ahead scalloped potatoes. Just reheat on the stove or in the microwave with a splash of milk to loosen the sauce.
4. Can I make it in a slow cooker?
If you're looking for crockpot au gratin potatoes, you can adapt this recipe. Layer everything in the slow cooker, cook on low for 4–5 hours, and skip the stovetop simmering.
5. Can I still bake this if I want that crispy top?
Yes! Pour the finished dish into a baking dish, top with a little extra cheese and broil for 2–3 minutes for a golden crust—your au gratin potatoes oven version!
