Introduction

Cheesy Potato Skillet is a comforting classic that brings together tender potatoes and a blend of rich, melted cheeses. This simple recipe is perfect for a cozy meal any day of the week. With fragrant herbs and a creamy sauce, it’s sure to become a family favorite.

Cheesy Potato Skillet Recipe - Recipe Image

Ingredients

2 lbs Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
1 large yellow onion, thinly sliced
2 cloves garlic, minced
1/2 cup unsalted butter
1/2 cup heavy cream
1 cup milk
2 cups shredded cheddar cheese (sharp or extra sharp recommended)
1 cup shredded Monterey Jack cheese
1/2 cup shredded Gruyere cheese (optional)
1/4 cup grated Parmesan cheese
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh chives, for garnish (optional)
2 tablespoons all-purpose flour (optional, for a thicker sauce)

Instructions

Step 1: Peel and thinly slice potatoes to about 1/8 inch thick. Soak them in cold water for 15 minutes to remove excess starch. Thinly slice the onion and mince the garlic.
Step 2: In a large oven-safe skillet, preferably cast iron, melt the butter over medium heat. Add the sliced onions and cook until translucent, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Step 3: Drain the potatoes and pat them dry with a clean towel. Arrange half of the potato slices in the skillet in an even layer. Sprinkle half the thyme, rosemary, salt, and pepper evenly over the potatoes. Top with half of the cheddar, Monterey Jack, and Gruyere cheese if using. Repeat these layers with the remaining potatoes, herbs, seasonings, and cheeses.
Step 4: In a bowl, whisk together the heavy cream, milk, and flour if using, until smooth. Pour this mixture evenly over the layered potatoes and cheese. Sprinkle the grated Parmesan cheese on top. Preheat your oven to 375°F (190°C).
Step 5: Bake the skillet in the oven for 45 to 60 minutes, or until the potatoes are tender when pierced with a fork and the cheese on top is bubbly and golden brown. Let the dish rest for 10-15 minutes before garnishing with fresh chives if desired and serving.

Tips & Variations

For a thicker sauce, be sure to mix flour well into the cream and milk before pouring over the potatoes.
Try swapping Yukon Gold potatoes for Russets if you prefer a fluffier texture.
Adding cooked bacon or caramelized onions can boost the flavor and add texture.
Fresh herbs like thyme and rosemary can be substituted with Italian seasoning for convenience.

Storage

Store leftover cheesy potato skillet in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes, to maintain crispiness on top. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free or vegan?

Yes, you can substitute the dairy ingredients with plant-based alternatives such as vegan butter, non-dairy milk, and plant-based cheese. Keep in mind the texture and flavor will differ slightly.

What type of skillet should I use?

An oven-safe skillet like cast iron works best to ensure even cooking and browning. If you don’t have one, use a baking dish and prepare the onion mixture separately on the stove.

Cheesy Potato Skillet Recipe

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★★★★★

4.9 from 144 reviews

This Cheesy Potato Skillet is a comforting and classic dish featuring layers of tender Yukon Gold potatoes, sautéed onions, and a rich blend of cheddar, Monterey Jack, Gruyere, and Parmesan cheeses baked to golden perfection. Ideal as a hearty side or satisfying main, it combines creamy textures with aromatic herbs for a crowd-pleasing comfort food anytime.

Author: Sophie
Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 1 hour 25 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Potatoes & Vegetables

2 lbs Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
1 large yellow onion, thinly sliced
2 cloves garlic, minced

Dairy & Cheese

1/2 cup unsalted butter
1/2 cup heavy cream
1 cup milk
2 cups shredded cheddar cheese (sharp or extra sharp recommended)
1 cup shredded Monterey Jack cheese
1/2 cup shredded Gruyere cheese (optional)
1/4 cup grated Parmesan cheese

Herbs & Seasonings

1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper

Other

1/4 cup chopped fresh chives, for garnish (optional)
2 tablespoons all-purpose flour (optional, for a thicker sauce)

Instructions

Prepare the potatoes and aromatics: Peel and thinly slice the Yukon Gold potatoes to about 1/8 inch thickness. Soak them in cold water for 15 minutes to remove excess starch and ensure a creamy texture when baked. Thinly slice the onion and mince the garlic to prepare for sautéing.
Sauté onions and garlic: Melt the unsalted butter in a large oven-safe skillet, preferably cast iron, over medium heat. Add the sliced onions and cook until they become translucent, about 5 to 7 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant, being careful not to burn it.
Assemble the potato layers: Drain the soaked potatoes and pat them dry thoroughly with paper towels to remove moisture. Arrange half of the potato slices evenly in the skillet. Sprinkle half of the dried thyme, dried rosemary, salt, and black pepper evenly over the potatoes. Top this layer with half of the shredded cheddar, Monterey Jack, and Gruyere cheeses (if using). Repeat this layering process with the remaining potatoes, herbs, seasonings, and cheeses.
Prepare the cream sauce and bake: In a bowl, whisk together the heavy cream, milk, and the optional all-purpose flour if a thicker sauce is desired. Pour this cream mixture evenly over the layered potatoes and cheese. Sprinkle the grated Parmesan cheese on top for a flavorful crust. Preheat your oven to 375°F (190°C) and bake the skillet uncovered for 45 to 60 minutes, or until the potatoes are tender when pierced with a fork and the cheese topping is bubbly and golden brown.
Rest and garnish: Remove the skillet from the oven and let it rest for 10 to 15 minutes. This resting time allows the flavors to meld and the dish to set for easier serving. Garnish with freshly chopped chives, if desired, before serving your delicious cheesy potato skillet.

Notes

Soaking the potatoes in cold water helps reduce starch and improves creaminess.
Using a cast iron skillet provides even heat distribution and an excellent crust.
The optional flour in the cream mixture thickens the sauce for a richer texture.
Gruyere cheese adds a nutty flavor but can be omitted if unavailable.
Letting the dish rest after baking prevents it from being too runny when served.
Use sharp or extra sharp cheddar for a more robust cheesy flavor.

Keywords: Cheesy potato skillet, baked potatoes, comfort food, cheesy potatoes, layered potatoes recipe