Lemon Grove Lane

Easy Potato au Gratin made in a cast iron skillet

potato au gratin

Potatoes au gratin is one of those dishes that you can serve to the family on a weeknight or to your guests at a dinner party. It’s easy to make, tastes rich and decadent, and it’s always a hit. For Potato au gratin I use russet potatoes. The starchy flesh is best for soaking up all that creamy sauce while keeping the thinly sliced potatoes from falling apart while baking.

potato au gratin

Tips for making the best potato au gratin

  1. Use russet potatoes as the starchy skin is perfect for soaking up the cheesy sauce.
  2. When simmering the cream, make sure it’s heating over a low flame to prevent burning.
  3. Nutty gruyere and a little parmesan is delicious in this recipe however you can also use cheddar if you’d like.
easy potato au gratin
potato au gratin

Watch my daughter and I make potato au gratin here!

potato au gratin

What you’ll need to make potato au gratin

easy potato au gratin

Q & A

What’s the difference between scalloped potatoes and potato au gratin?

Scalloped potatoes generally don’t include cheese. Potato au gratin calls for lots of cheese added to the potato layers and on top of the dish.

Why did my potato au gratin curdle?

Curdling can sometimes be caused by high heat. Make sure your sauce is creamy and think prior to pouring over your potatoes. Instead of layering the grated cheese and milk or cream, I mix all the ingredients up at once and pour over the potatoes. As a last step you can sprinkle a little extra cheese over the potatoes along with sliced onion if you’d like.

easy potato gratin
how to make potato au gratin

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Yield: 8 servings

Potato au Gratin

easy potato au gratin in cast iron skillet

This potato gratin recipe is easy to make and so rich and delicious!

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes


  • 6 medium or about 2 pounds of russet potatoes sliced thin
  • 2 cloves garlic, minced
  • 1 small onion, sliced thin
  • ¬ĺ teaspoon salt
  • 1 1/2 cups milk plus 1/2 cup heavy cream
  • 3 tablespoons butter
  • 3 tablespoons flour
  • freshly ground black pepper to taste
  • 1/4 teaspoon freshly grated nutmeg to taste
  • 2 cups freshly shredded Gruyere or cheddar cheese (reserve 1/2 cup topping)


    1. Preheat oven to 375 degrees F
    2.Slice potatoes and onion, set aside.
    3. In medium saucepan, melt butter.
    4. Add flour and whisk for about a minute or so.
    5. Add milk and continue whisking for another minute or until bubbly.
    6. Remove from heat and stir in cheese, salt, pepper, and nutmeg.
    7. Stir mixture until cheese is melted.
    8. Place potatoes in cast iron skillet.
    9. Pour cheese mixture over the potatoes.
    10. Top with onion slices.
    11. Cover skillet with tin foil and bake for about 50 minutes. Remove foil and bake for another 20 minutes or until potatoes are soft and top is golden brown.
    12. Remove from oven and serve immediately.


    Read associated blog post for Q&A.

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    - Leslie

    - Leslie

    Welcome to Lemon Grove Lane, where I share seasonal recipes and heartfelt home inspiration, all curated to nurture the art of a well-lived life.

    Please note: This post may include affiliate links, which contribute to the support of my blog efforts at no extra cost to you.

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