Cheesy Cast Iron Scalloped Potatoes Au Gratin

4.89 from 9 votes

Cheesy Cast Iron Scalloped Potatoes Au Gratin

These easy cheesy cast iron scalloped potatoes au gratin are the perfect way to make a decadent, delicious side dish, with minimal effort. Thinly sliced potatoes are baked until perfectly tender in a silky, garlic and cream sauce. Topped with heaps of bubbly cheese, these potatoes are an irresistable side!

Prep Time10

Cook Time50

Total Time1

Course: Side Dishes

Cuisine: American

Keyword: Cast iron potatoes au gratin, Cast Iron Skillet Potatoes Au Gratin, Potatoes au gratin, Skillet potatoes au grain

Servings: Servings

Calories: 608kcal

Author: Sunena Anand

Equipment

Ingredients

8 large Russet potatoes thinly sliced
3 Shallots thinly sliced
2 cups Heavy whipping cream
¼ cup Salted butter melted
4 cloves Garlic finely minced
1 tablespoon Fresh thyme finely minced
1 ½ teaspoon Sea salt
1 ½ teaspoon Ground white pepper
½ cup Sharp cheddar cheese grated
½ cup Asiago cheese grated

Instructions

Preheat the oven to 400°F.
Layer the thinly sliced potatoes and shallots in a round pattern, in a 12" cast iron pan.
8 large Russet potatoes, 3 Shallots
Mix together the heavy cream with the melted butter and seasonings. Whisk until everything is combined. If your cream is slightly cold, your butter may solidify slightly in the cream.
2 cups Heavy whipping cream, ¼ cup Salted butter, 4 cloves Garlic, 1 tablespoon Fresh thyme, 1 ½ teaspoon Sea salt, 1 ½ teaspoon Ground white pepper
Pour the heavy cream mixture over the potatoes and shallots. Press the potatoes down lightly, to ensure they are fully submerged in the cream mixture.
Top the potatoes with shredded cheddar and asiago cheese, and cover with aluminum foil.
½ cup Sharp cheddar cheese, ½ cup Asiago cheese
Bake covered for 35 minutes at 400°F. Bake uncovered for another 15 minutes. After the 15 minutes, you can optionally broil the potatoes on HI for added color.

Notes

Make uniform slices: Try your best to slice the potatoes to the same width. This ensures that all the potatoes are cooked through at the same time, instead of having some slices cook faster than others.
Season in layers: Be sure to season the potatoes directly with salt and white pepper, as potatoes can be quite bland on their own.

Nutrition