A delicious and creamy potato dish made on the stovetop, perfect for those without access to an oven.
Ingredients
- 4piecelarge potatoes, thinly sliced
- 1cupheavy cream
- 1cupmilk
- 1cupshredded cheese (Gruyère, cheddar, or your preference)
- 2clovegarlic, minced
- 2tbspbutter
- 1tbspflour
- Salt and pepper to taste
- Fresh herbs (optional: thyme, rosemary)
How to make Stovetop Potato Au Gratin
Prepare the Potatoes
Peel and thinly slice the potatoes. You can use a mandoline for uniform slices.
Make the Sauce
In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
Sprinkle in the flour and stir continuously to make a roux. Cook for about 1-2 minutes until the mixture turns light golden.
Gradually add the milk and cream, whisking constantly to avoid lumps.
Continue to cook, stirring frequently, until the sauce thickens. This should take about 5 minutes.
Season the sauce with salt and pepper, and stir in half of the shredded cheese until melted.
Cook the Potatoes
Add the sliced potatoes to the skillet, making sure they're evenly coated with the sauce.
Reduce the heat to low, cover the skillet, and let the potatoes simmer gently. Stir occasionally to prevent sticking.
Cook for about 20-25 minutes, or until the potatoes are tender when pierced with a fork.
Finish and Serve
Once the potatoes are tender, sprinkle the remaining cheese over the top.
Cover the skillet again and let it cook for another 5 minutes, or until the cheese on top is melted and bubbly.
Optionally, garnish with fresh herbs before serving.
Tips & Tricks
To get a crispy top similar to an oven-baked dish, you can use a kitchen torch or place the skillet under a broiler if you have access to one.
Use a heavy-bottomed pan to ensure even cooking and avoid burning the bottom layer of potatoes.