Do you skin / peel the potatoes for scalloped potatoes?

I do. But you don't have to. It's a texture preference issue. I prefer scalloped potatoes to have a consistent tender texture so peel the potatoes. If you are in a hurry or wanted something more rustic then leave them unpeeled.

What kind of potato do you use for potatoes au gratin?

Yukon gold potatoes or russet potatoes work best for scalloped potatoes because they are more starchy and soak up and thicken sauce. Yukon golds hold their form a little better whereas russets can fall apart if cooked too long, so boil russets for less time initially.

Why does the milk curdle in my skillet scalloped potatoes?

Milk curdles when heated. The lower the fat in milk, the more it curdles. Starting with a high fat cream like heavy whipping cream helps a lot. Using russet potatoes also helps because they are high in starch and help naturally thicken the sauce without the addition of flour or cornstarch.

Cast Iron Skillet Scalloped Potatoes (Au Gratin Potatoes) Recipe

Cast Iron Skillet Scalloped Potatoes (Au Gratin Potatoes)

Scalloped Potatoes Cooked Golden Brown in Cast Iron Skillet with Thyme garnish.

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5 from 4 reviews

EatSimpleFood.com

This beautiful and delicious scratch made cast iron skillet potato (potatoes au gratin) recipe is all about heavy whipping cream, Parmesan cheese, and a crispy top.

Author: beckie
Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 1 hour 25 minutes
Yield: 6
Category: Side Dish
Method: Oven
Cuisine: International
Diet: Gluten Free

Ingredients

2 tsp unsalted butter
2 lb yukon gold or russet potatoes, peeled & sliced thin
2 cups heavy whipping cream
12 sprigs thyme, divided
2 bay leaves
1/2 tsp salt
pinch black pepper
pinch ground nutmeg
1/2 cup Parmesan cheese, shredded

Instructions

Preheat oven to 400F.
Butter a baking dish (this helps to brown the edges and prevent sticking). If using a 10 inch cast iron skillet wait on this step until the heated cream comes out of the pan.
Slice potatoes into ~ 1/8" rounds (use a mandoline or food processor if desired). Set potatoes aside in a large bowl.
Bring a pan to medium high heat and add the cream, 6 sprigs or so of thyme, bay leaves, salt, pepper, and nutmeg. Gently bring to a simmer, stirring occasionally.
Remove cream from heat, and discard bay leaves and thyme. Add cream to bowl of sliced potatoes and stir to coat (careful may be hot!).
Add ~ 1/2 cup cream to the bottom of the baking dish or cast iron skillet and layer potatoes, spreading evenly. Add remaining cream to nearly cover the potatoes (you will probably have some cream left - just toss it if you do).
Top with shredded parmesan and garnish with remaining thyme sprigs.
Cover dish with aluminum foil lightly covered with oil - tenting so that the aluminum doesn't touch the cheese. Leave one corner open to let some steam escape, but not open enough to brown the cheese.
Bake covered ~ 50 minutes or until potatoes are tender with a fork.
Remove aluminum foil and bake / roast 10 minutes or until cheese starts to brown. If the cheese is being stubborn, turn the broiler on to low and broil 3-5 minutes or until cheese is brown. Happy Eating! Beckie

Notes

Heavy cream doesn't curdle when heated due to the high fat content. If you decide to use a lower fat dairy product you may see some curdling due to the lower fat and higher protein molecules binding together. Add a little cornstarch to inhibit the proteins from binding and stop the curdling.
Buttering the casserole dish helps to brown the edges and prevent sticking. If you are using cast iron, give it a quick wipe down with a paper towel before buttering the edges and bottom.

Find it online: https://eatsimplefood.com/scalloped-potatoes/