Go Back
–+ servings

Skillet Au Gratin Potatoes with Cottage Cheese Hexclad

Gentle Tummy
Print Recipe

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

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.
Did you make this recipe?Please let me know in the comments below how it turned out :)