Cast Iron Skillet Scalloped Potatoes

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

Scratch made scalloped potatoes crisp up perfectly in a cast iron skillet or dutch oven and look rustic and beautiful. They also taste amazing.

INGREDIENTS

- unsalted butter - yukon gold - heavy whipping cream - sprigs thyme - bay leaves - salt - black pepper

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.

1

Slice potatoes into ⅛" rounds (use a mandoline or food processor if desired). Set potatoes aside in a large bowl.

2

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.

3

Remove cream from heat and discard bay leaves and thyme. Add cream to bowl of sliced potatoes and stir to coat (careful, it may be hot!).

4

Add ½ 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.

5

Swipe up for full recipe!

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