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.
FAQS
How do I make stovetop potato au gratin without an oven?
You can easily make stovetop potato au gratin by following this simple recipe. Start by peeling and thinly slicing your potatoes. Then, create a creamy sauce by melting butter, sautéing garlic, and making a roux with flour. Gradually whisk in milk and cream, season, and stir in cheese. Combine the sliced potatoes with the sauce in a skillet, cover, and simmer until tender. Finish by melting more cheese on top for a deliciously creamy dish!
What are some good substitutions for heavy cream in potato au gratin?
If you're looking for a lighter option, you can substitute heavy cream with half-and-half or a mixture of milk and Greek yogurt for a creamy texture. For a dairy-free version, consider using coconut milk or almond milk, but keep in mind that this may alter the flavor slightly. Just ensure that whatever substitute you choose can still create a rich and creamy sauce.
Can I store leftover stovetop potato au gratin, and how should I reheat it?
Yes, you can store leftover stovetop potato au gratin in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in a skillet over low heat, adding a splash of milk to help restore creaminess, and stir until heated through. Alternatively, you can microwave it in short intervals, stirring in between, until warm.
What are some great side dishes to pair with stovetop potato au gratin?
Stovetop potato au gratin pairs wonderfully with a variety of dishes. Consider serving it alongside a fresh green salad, roasted vegetables, or grilled meats like chicken or steak. The creamy texture of the potatoes complements the flavors of savory dishes, making it a versatile side for any meal.
Is stovetop potato au gratin suitable for a gluten-free diet?
To make stovetop potato au gratin gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch to create the roux. Ensure that all other ingredients, especially the cheese and any added seasonings, are certified gluten-free. This way, you can enjoy this delicious dish without compromising your dietary needs.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia