Cast Iron Gruyere Scalloped Potatoes

Cast Iron Gruyere Scalloped Potatoes

I’m always on a quest for new ways to cook potatoes and make them flavorful and interesting. What better way than in a cast iron skillet so they have the perfectly cooked center with crispy edges?! AH! SO GOOD! My favorite part of a lot of dishes is the crispy edges (especially involving cheese), how about you?!

The first time I made these, my husband and I devoured the entire skillet in one sitting. I made them again last weekend for a late extended family Easter dinner and they were a huge hit! The skillet was scraped clean, which is always a good sign! I believe these scalloped potatoes are a new holiday favorite. They are a bit of an indulgence, but definitely worth a few extra steps or squats or simply the happy belly you’ll have when finished.

You could easily add some diced ham to this and make it a complete one skillet meal!

 

 

I’m certain that the people you share these gruyere scalloped potatoes with will be pleased. Unless they don’t like potatoes…or cheese…and in that case you should probably question your future relationship.

 

Seriously. It doesn’t get much better. When (not if, because you must) you try these scalloped potatoes, SHOW ME! Tag #mybusykitchen and I’ll share your posts!

 

Thank you for stopping by My Busy Kitchen! Please consider subscribing to receive an email when I post new recipes! – Tiffany

 

 

Cast Iron Gruyere Scalloped Potatoes
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 


Course: Holidays/Parties, Main Course, Side Dish
Author: Tiffany - My Busy Kitchen
Ingredients
  • 3 lbs russet potatoes
  • 2 cloves minced garlic
  • 2 tbsp butter
  • 6 oz gruyere cheese, shredded
  • 5 sprigs fresh thyme
  • 1 cup heavy cream
  • salt and pepper
Instructions
  1. Preheat oven to 425 degrees.

  2. Slice potatoes to approximately 1/4" thick using a mandolin. No need to peel. My box grater has the slicer on the side that works too. You just want to make cuts the same size so everything cooks evenly. You can slice your potatoes ahead of time and store covered in water in the refrigerator for up to 24 hours.

  3. Heat cast iron skillet to medium high.

  4. Add 1 tbsp of the butter and the minced garlic and cook for 1-2 minutes. Stir around frequently being careful not to burn.

  5. Remove skillet from heat and being layering. 

    1. Add a layer of potatoes.

    2. Sprinkle salt and pepper.

    3. Sprinkle 1/3 of thyme leaves.

    4. Sprinkle 1/3 of the cheese.

  6. Repeat a second layer of potatoes, salt and pepper, thyme and cheese.

  7. Repeat a third layer of potatoes, salt and pepper, thyme and remaining cheese.

  8. Warm heavy cream and pour all over the top. 

  9. Divide remaining butter over top.

  10. Place in preheated 425 degree oven for 30-45 minutes.

  11. Enjoy immediately and try not to fall in love!

 

 

 

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