Make-Ahead Skillet-Baked Cheesy Potato Gratin
This creamy baked potato gratin composed of thinly sliced potato, heavy cream, and hard cheese is an easy, festive side that can be made ahead of schedule. Parcook the potatoes in sauce until tender, then transfer them to a cast iron dish and top with plenty of cheese. Just pop the whole thing in the oven five to ten minutes before you’re ready to serve, flame cooking until the sauce bubbles and the cheese turns a beautiful golden brown. This recipe uses King Edward potatoes, which are soft and tender, but if you prefer a bit more bite in your gratin, try waxy varieties such as new potatoes, French fingerlings, Red Bliss, Jersey Royals, Adirondack Reds, Russian Bananas (potentially the best-named potato ever?) or others.
45 minutes total time
Serves 2 to 4 as a side
5 large King Edward potatoes (or waxy alternative), thinly sliced into 2-millimeter discs
200 grams whole milk
200 grams heavy or whipping cream (also known as double cream)
50 grams butter, plus more for greasing the cast iron
1 to 2 cloves garlic, minced
1 gram flaked sea salt
freshly ground black pepper, to taste
1 gram ground nutmeg
100 grams grated Gruyère
40 grams shaved or flaked Parmesan
Fire up your oven. Aim for 220°C on the baking stone inside. Use the thermometer to quickly and easily check the temperature.
In a saucepan, add potatoes, milk, cream, butter, and garlic. Season with salt, pepper and nutmeg, then stir. Bring to a boil over medium heat, then lightly simmer for 8 to 10 minutes. The potatoes should be tender and the sauce slightly thickened. Taste and adjust seasoning as needed.
Lightly grease the cast iron pan with butter. Pour the potato and cream mix into the pan, spreading evenly using the back of a spoon. Sprinkle grated Gruyère and Parmesan over the top.
Cook in your Ooni oven for 5 to 6 minutes, turning the pan every 2 minutes, until the sauce is bubbling and the cheese has turned a deep golden brown. Let cool for a couple of minutes before serving.