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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cast Iron Skillet Gruyere Scalloped Potatoes Recipe

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This recipe for Cast Iron Skillet Gruyere Scalloped Potatoes is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds Yukon gold potatoes, rinsed and thinly sliced
4 cloves garlic, minced
4 tbsp butter, thinly sliced
2 tsp salt
2 tsp pepper
4 springs fresh thyme, divided (or more if you like thyme as much as we do!)
2.5 cups Gruyere cheese, grated and divided
1.5 cups whipping cream
Directions:
Directions:
Preheat oven to 375º. Layer the bottom of a cast iron skillet with the thinly sliced butter. Carefully place the potato slices all around the pan, not flat, but as if the sliced potatoes were still in their original shapes. Sprinkle half of the thyme leaves on top. Then sprinkle with the salt and pepper, and garlic. Top with 2 cups of the cheese, reserving a half cup for later. Pour all cream on top of the dish. Cover with nonstick foil and bake for 35 minutes. Remove the dish from the oven and remove the foil. Add the last 1/2 cup of cheese on top and return to the oven for an additional 30-40 minutes, or until the potatoes are tender and the top is golden brown. Add remaining thyme and serve immediately!
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1.5 hours, including cook time
Personal Notes:
Personal Notes:
This might bubble up a bit as it cooks, so you might want to put the skillet on top of a rimmed cookie sheet in your oven, to catch any spills.

 

 

 

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