Whenever I’m craving comfort food but don’t want to wait for the oven to preheat, this stovetop potatoes au gratin recipe is my go-to solution. I’ve perfected this one-skillet wonder that delivers all the creamy, cheesy goodness of traditional au gratin potatoes in about half the time! Thinly sliced potatoes are simmered right in the skillet with garlic and cream, then topped with melty Swiss cheese, creating that signature golden crust. It’s become my family’s most requested side dish for both weeknight dinners and special occasions and after your first bite of these buttery, garlicky potatoes nestled in their velvety cheese sauce, you’ll understand why.
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Table of Contents
Why This Recipe Works
This stovetop method delivers all the rich flavor and creamy texture of traditional oven-baked au gratin potatoes but in significantly less time. The magic happens because the potatoes cook directly in the cream sauce, absorbing flavor while simultaneously thickening the sauce with their natural starches. The covered cooking method creates the perfect environment for the potatoes to become tender, while a final few minutes with the lid off allows the cheese to form that irresistible golden crust. The result is perfectly cooked potatoes in a velvety sauce with just the right amount of cheesy goodness.
Ingredients
- Fresh thyme – Contributes aromatic herbal notes that complement the richness
- Yukon Gold potatoes – Their buttery flavor and waxy-yet-creamy texture make them ideal for holding their shape while becoming tender
- Butter) – Creates a rich base and helps prevent potatoes from sticking to the pan
- Garlic – Infuses the cream with aromatic flavor throughout the dish
- Heavy cream – Forms the luxurious sauce that cooks the potatoes to creamy perfection
- Swiss cheese – Provides the perfect melt and distinctive nutty flavor that defines au gratin potatoes
- Salt – Enhances all the flavors and ensures the potatoes are seasoned throughout
- Black pepper– Adds a subtle warmth and depth to the creamy sauce
What are the best potatoes for au gratin?
For this au gratin potatoes recipe, I recommend using Yukon gold potatoes, which you can find in every grocery store. If you want to try another kind of potato, my second choice would be Russet potatoes.
I do not recommend making this dish with red potatoes because they aren’t starchy enough. However, we can do all sorts of delicious things with red potatoes.
How to Make Au Gratin Potatoes from Scratch
- Melt butter in a large oven-safe skillet over medium-low heat. Add the sliced garlic and spread the potato slices evenly in the skillet.
- Cook for about 10 to 15 minutes. Season with salt and pepper and gently stir to coat the potatoes with butter.
- Add heavy cream and half of the Swiss cheese.
- When the mixture begins to boil, remove the skillet from the stove.
- Top with remaining cheese.
- Bake at 350 degrees for 45 minutes or until the top is golden brown.
Stovetop Potatoes Au Gratin
Ingredients
- 4 tablespoons butter
- 4 cloves garlic sliced thin
- 2 pounds potatoes preferably Yukon Gold, but others will do, washed, peeled, and sliced to 1/4 inch
- salt to taste
- pepper to taste
- 1 quart heavy cream
- 1 cup shredded Swiss cheese preferably Emmentaler (divided use)
Instructions
- Preheat the oven to 350°F.
- In a large oven-safe skillet, melt the butter over low to medium-low heat, add the sliced garlic, and spread the potatoes evenly into the warmed skillet. Watch the temperature of your skillet, ensuring that it remains on a low to medium-low setting, as you do not want the garlic to brown.
- Cook the potatoes for about 10 to 15 minutes. Season with salt and pepper and stir thoroughly to coat the potatoes with butter. Then add the heavy cream and half Swiss cheese, and bring to a boil.
- When the mixture has reached a boil, remove the skillet from the stove.
- Top with remaining cheese.
- Bake for approximately 45 minutes, or until the top is golden brown.
Nutrition
Storage and Reheating
- Microwave Method: Reheat in a microwave-safe dish covered with a damp paper towel at 50% power for best results
- Refrigerator: Store leftovers in an airtight container for up to 3 days
- Reheating on Stove top: Place in a skillet over low heat with a splash of cream or milk, cover, and warm gently
Cooking Tips for This Easy Potato Gratin Recipe
This au gratin potatoes recipe with heavy cream calls for Yukon Gold or Russet potatoes. I personally choose Yukon Gold potatoes because they have lots of starch, which helps the casserole hold together well.
- Cut the potatoes into slices about 1/8 to 1/4-inch thick. You don’t want them any thicker, and slicing them thinner will cause the potatoes to cook too quickly and break apart in your dish.
- Heavy cream gives these potatoes a lovely richness. It has multiple names: heavy cream, whipping cream, double cream.
- Do not substitute whole milk. Using half-and-half is not best for this potato gratin recipe either. One big plus when cooking with heavy cream is the dish will reheat better. I often consider how the food will turn out the second time around.
- Use Jarlsburg cheese. If you don’t have Jarlsburg or it’s unavailable at your grocery store, you can use Swiss or Cheddar cheese.
- Grate the cheese yourself. Cheese that comes already grated contains an anti-caking agent to keep it separated in the package. Pre-grated cheese doesn’t melt as well and can cause the sauce to have a grainy texture.
Recipe Variations
This is a basic potato dish, but you can change it up very easily and make it your own. Here are some suggestions for what to add to au gratin potatoes:
- Add some ham or cooked bacon.
- Use a different cheese such as Cheddar, Colby, or Parmesan.
- Sprinkle on sliced green onions, chives, or fresh herbs just before serving. Parsley or tarragon works wonderfully.
- Add some greens. Fresh kale or baby spinach would be delicious.
- Stir in 1/4 cup of basil pesto for an extra tasty twist.
- Use half sweet potatoes for a winning sweet/savory combo.
What to Serve With Au Gratin Potatoes
Easy potato au gratin with heavy cream is the perfect side dish for many different foods. The mild flavor of homemade au gratin potatoes goes well with most meats. Here are some great main dishes to serve with these cheesy potatoes au gratin.
- Bone In Ribeye Roast
- Eye of Round Roast
- Filet Mignon Roast
- New York Strip Roast
- Oven Brisket
- Deep Fried Turkey
- Southern Fried Chicken
Love potatoes? Try these recipes!
Check out my easy potato side dish recipes and favorite family recipes here on CopyKat!
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