Skillet Potato Gratin — Easy, Golden, Unforgettable

Silky potatoes, golden Parmesan lid—one-pan simple.

Hi everyone—thanks so much for stopping by. Today it’s skillet potato gratin: thin-sliced potatoes baked in a cast-iron skillet until the middle turns tender and creamy, while the top becomes crisp, golden, and intensely Parmesan-y. It’s the kind of potato gratin that feels downright generous on flavor, yet the prep is blissfully straightforward.

This version is slightly adapted from Good Things by Samin Nosrat, and I can’t stop cooking from that book. Her recipes are practical, her tips are genuinely useful, and they steer you straight to what matters—big flavor and dependable results without a bunch of extra steps. No surprise it’s a New York Times bestseller (again) for good reason. (ciaosamin.com)

What I love most is how this skillet potato gratin slides into real life. On the budget end, I’ll serve this easy potato side dish with sunny-side-up eggs and call it a happy dinner. Meanwhile, my husband laughs and says, “Or put it next to a grilled ribeye or a peppery beef braise—that’s a great meal,” and I can’t argue with that logic. Breakfast, lunch, holiday spread, winter supper—this potato gratin in a skillet plays well with all of it.

🛠️ Helpful Equipment

• 12-inch cast-iron (or other oven-safe) skillet
• Mandoline or sharp knife
• Box grater (for Parmesan)

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Robin Ward

Skillet Potato Gratin

Skillet potato gratin with thin-sliced potatoes baked in garlicky cream until silky and tender, finished with a crisp, golden Parmesan top. A cozy one-pan side dish for winter dinners, steak night, or brunch.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 48 minutes mins

Course: #brunch, Side Dish

Cuisine: American Comfort Food, French Inspired

Ingredients Equipment Method Notes

Ingredients

  

• 2¼ cups half-and-half
• 2 small cloves finely grated garlic, or 1 large clove, for a faint hint of garlic
• 2 bay leaves
• 4 Tbsp unsalted butter, divided
• 1 (9 g) Tbsp kosher salt
• a few grinds of black pepper
• 2½ lbs. russet potatoes
• 1 cup finely grated Parmesan cheese

Equipment

• large oven-safe skillet

Method

 

1. Preheat the oven to 400℉.
2. In a well-seasoned 12-inch cast-iron (or other ovenproof) skillet, add the half-and-half, garlic, bay leaves, 2 tablespoons unsalted butter, kosher salt, and a few grinds of black pepper. Heat over medium until it just begins to simmer. Turn off the heat and let it sit for a few minutes so the garlic and bay can infuse the cream.
3. Use a mandoline or a sharp knife to slice the potatoes very thinly. I prefer to peel them, but the skins can be left on if you like that look. Remove the bay leaves from the cream and discard them. Add the sliced potatoes to the cream and use a silicone spatula to spread them into an even layer. The cream should just barely cover the potatoes. If it does not, add up to ½ cup more. Taste the cream mixture to ensure it is lightly scented with garlic and well salted.
4. Cover the pan and cook the potatoes over medium heat until they begin to soften, about 10 minutes. Scrape the bottom of the pan thoroughly every couple of minutes with a spatula to prevent scorching. When the potatoes have started to soften and the cream has thickened, spread the potatoes into an even layer.
5. Scatter the grated Parmesan over the top and dot the surface with 2 tablespoons of unsalted butter. Transfer the pan to the top rack and bake, uncovered, until the gratin is golden brown and the potatoes are tender when pierced with a knife, about 25 minutes. Let it rest for 10 minutes before serving.

Notes

The salt in the cream plus the Parmesan provided the right amount of seasoning, so I didn’t need to add any extra.

✨ More Good Things From My Kitchen to Yours

• Crispy Spatchcock Chicken & Potatoes | One-Pan Dinner with Old-World Charm
• Oxtail Macaroni Gratin
• Skillet Pork Chops with Apples and Miso Caramel
• Crispy Gnocchi with Brown Butter Burst Tomatoes & Mozzarella
• Butter Swim Biscuits: Crispy, Buttery Southern-Style Biscuits that Practically Make Themselves

If you enjoyed this recipe and would love to see more, join me on YouTube, X, and Instagram! You can follow James T. on his page here and on Instagram, @WarpSpeedWags . Please comment, like, and share. It really helps! I would love to hear from you . And if you made this recipe, how did it go for you?