Skillet Au Gratin Potatoes with Cottage Cheese in Hexclad
My Skillet Au Gratin Potatoes with Cottage Cheese is an easy side dish that combines creamy potatoes, cheesy layers, and delicious flavor with potatoes, onions, garlic, butter, and shredded cheese that are all blended smooth. There’s no need to boil the potatoes, no flour to thicken the sauce, and everything cooks in one skillet (Hexclad is my fave) for a golden brown finish.
These skillet au gratin potatoes with cottage cheese are creamy, cheesy, and perfectly golden on top — everything you want in a comforting side dish. The layers of thinly sliced potatoes are smothered in a smooth sauce made with onions, garlic, butter, and cottage cheese, so every bite is rich and full of flavor without feeling heavy.
What makes this recipe special is how easy it is. There’s no boiling the potatoes first, no flour to fuss with, and it all cooks in one skillet (my Hexclad Hybrid pan, is my favorite for this). You just sauté, blend, layer, and bake — and end up with a beautiful, bubbling pan of cheesy potatoes that feels special but is simple enough for a weeknight.
I used to avoid making scalloped or au gratin potatoes because of all the steps and cleanup. But this method changed everything for me. Now I can make a dish that feels like classic comfort food without all the extra work (or mess!), and my family always goes back for seconds.
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Why You’ll Love This Cottage Cheese Au Gratin Potatoes Recipe
- One-Pan Wonder: Everything cooks in one skillet—no extra pots or pans to clean!
- Cheesy Goodness: Cottage cheese and shredded cheese combine for the perfect creamy texture.
- Seasoned to Perfection: Fresh garlic, sautéed onions, and Italian seasoning bring so much flavor.
- Totally Flexible: You can mix and match ingredients to fit whatever you’ve got on hand.
Ingredients & Substitutions
Here is everything you need to make the best one-skillet au gratin potatoes recipe:
Yukon Gold Potatoes: Don’t have these? Russet potatoes or red potatoes work just as well!
Cottage Cheese: Ricotta or even Greek yogurt makes a great stand-in.
Milk: Any kind of milk will do—regular milk, whole milk, almond milk, oat milk, or even half-and-half.
Butter: Swap with ghee or a plant-based butter if you prefer.
Light Olive Oil: Avocado oil or regular olive oil will work just fine.
Onion: Shallots or leeks can step in for a slightly sweeter flavor.
Garlic: No fresh garlic? Garlic powder works—just start with about 1/2 teaspoon.
Shredded Cheese: Use your favorite! Sharp cheddar cheese, mozzarella cheese, gouda cheese, or any melty cheese will be delicious. You can also add a little parmesan cheese.
Italian Seasoning: Try dried oregano, thyme, or a mix of your favorite herbs.
Salt and Pepper: Adjust to your taste or try garlic salt for an extra boost of flavor.
How to Make My Au Gratin Potatoes in a Skillet Recipe
Here are easy, detailed, step-by-step instructions for making my gluten-free au gratin potato recipe. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Prep the Vegetables
Preheat your oven to 350°F (200°C). Slice 2.5 pounds of Yukon Gold Potatoes into thin rounds, about 1/8-inch thick. My favorite stainless steel mandoline slicer makes quick work of it. Place the sliced potatoes in a bowl of water and set aside to soak while you sauté the onion and garlic.
Dice 1/4 of an onion and 4 cloves of garlic. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook until soft, about 2 minutes. Toss in 4 diced garlic cloves and stir for another 1-2 minutes until bloomed. Transfer to a bowl.
Drain the water from the potatoes and spread them out on a clean kitchen towel. Roll up the towel and gently squeeze out the excess water.
Step 2: Blend the Sauce
In a blender or food processor, combine 1 cup cottage cheese, 1/2 cup milk, 2 tablespoons butter, 1 teaspoon salt, and the sauteed garlic and onions. Blend until smooth and creamy.
Step 3: Layer the Au Gratin Potatoes
Lightly coat the inside bottom and sides of your skillet with oil. Arrange 1/3 of the sliced potatoes in the bottom of the skillet, slightly overlapping. Pour 1/3 of the cottage sauce on top and sprinkle with a dash of Italian seasoning and pepper and 1/3 of the shredded cheese. Repeat for two more layers.
Step 4: Cook and Cover
Cover the skillet with a lid or aluminum foil and bake for 35 minutes. Remove the lid or aluminum foil and bake for an additional 15 minutes or until the cheese on top is lightly toasted. You can broil on high for 2-3 minutes to make the cheese extra toasted. Remove from the oven and allow to set for 10-15 minutes before serving.
My Expert Recipe Tips
Slice Them Thin: Be sure to cut the potatoes to a uniform thickness so they cook evenly. Soaking them in water helps remove excess starch. Drying them on a towel will help minimize any sogginess.
Blend It Up: Blending the cottage cheese makes the sauce super creamy, but you can skip this if you like a chunkier texture.
Cover for Even Cooking: Trapping the steam is key for tender, perfectly cooked potatoes. You can also cook this in a casserole dish instead of putting your skillet in the oven.
Delicious Serving Suggestions
- Cheesy Upgrade: Sprinkle Swiss cheese on top during the last few minutes of cooking for an extra layer of flavor.
- Fresh Herb Garnish: Add a touch of fresh rosemary for a fragrant, earthy finish.
- Savory Topping: Chop some green onions and sprinkle them on just before serving for a pop of color and flavor.
- White Sauce Twist: Pair these creamy potatoes with a light white sauce for an even creamier meal.
- Bay Leaf Infusion: Add a bay leaf to the skillet while cooking for a subtle depth of flavor—just remember to remove it before serving.
- Smoky Kick: Dust the finished dish with a pinch of paprika for a smoky, slightly spicy touch.
- Holiday Side: Perfect alongside roasted meats or veggies, making it a standout on any holiday table.
Frequently Asked Questions
Do you love potatoes? Check out more of my easy and nutritious potato recipes:
Skillet Au Gratin Potatoes with Cottage Cheese Hexclad
Ingredients
- 2-1/2 pounds Yukon Gold Potatoes
- 1 cup cottage cheese
- 1/2 cup milk (any variety)
- 2 tablespoons butter
- 8 ounces shredded cheese (any variety)
- 4 cloves garlic
- 1/4 onion (diced)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- dash pepper
- 1 tablespoon light olive oil
Instructions
- Preheat your oven to 350°F (200°C). Slice 2.5 pounds of Yukon Gold Potatoes into thin rounds, about 1/8-inch thick. My favorite stainless steel mandoline slicer makes quick work of it. Place the sliced potatoes in a bowl of water and set aside to soak while you sauté the onion and garlic.
- Dice 1/4 of an onion and 4 cloves of garlic. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook until soft, about 2 minutes. Toss in 4 diced garlic cloves and stir for another 1-2 minutes until bloomed. Transfer to a bowl.
- Drain the water from the potatoes and spread them out on a clean kitchen towel. Roll up the towel and gently squeeze out the excess water.
- In a blender or food processor, combine 1 cup cottage cheese, 1/2 cup milk, 2 tablespoons butter, 1 teaspoon salt, and the sauteed garlic and onions. Blend until smooth and creamy.
- Lightly coat the inside bottom and sides of your skillet with oil. Arrange 1/3 of the sliced potatoes in the bottom of the skillet, slightly overlapping. Pour 1/3 of the cottage sauce on top and sprinkle with a dash of Italian seasoning and pepper and 1/3 of the shredded cheese. Repeat for two more layers.
- Cover the skillet with a lid or aluminum foil and bake for 35 minutes. Remove the lid or aluminum foil and bake for an additional 15 minutes or until the cheese on top is lightly toasted. You can broil on high for 2-3 minutes to make the cheese extra toasted. Remove from the oven and allow to set for 10-15 minutes before serving.
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
Super creamy and amazing flavor
Hi Trisha, thank you so much for the review!
These are seriously amazing and were really easy to make in my cast iron pan. I used gouda and parmesan cheese and everyone loved it!
Thank you for the review, Ellen! I’m so glad you enjoyed them 🙂
This recipe is a result of MANY tests for the easiest and tastiest method to make cheesy au gratin potatoes that are soft and creamy but toasty on top. And you can do it all in one skillet! I hope you enjoy this recipe 🙂