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Quick Stove-Top Au Gratin potatoes

Quick Stove-Top Au Gratin Potatoes

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American, French
Servings 4

Equipment

  • 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.

Ingredients
  

  • 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)

Instructions
 

Prep the potatoes

  1. Wash and slice the potatoes into ⅛-inch thick rounds. Keep them as even as possible for uniform cooking.

Make the cheese sauce

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.