Cheesy Skillet Domino Potatoes – A Gratin-Inspired

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Cheesy Skillet Domino Potatoes – A Gratin-Inspired Showstopper

Looking for a stunning and irresistible side dish that’s guaranteed to impress? These Cheesy Skillet Domino Potatoes are the ultimate gratin-inspired treat. Thinly sliced Yukon Gold potatoes are shingled into a gorgeous spiral, bathed in a rich cheese and cream mixture, and baked until golden, crispy, and tender. Whether you’re planning a holiday feast or a cozy weekend dinner, this dish is bound to steal the spotlight.

Serves: 6 to 8
Prep Time: 30 to 45 minutes
Cook Time: 1 hour 50 minutes

Why You’ll Love These Domino Potatoes

Inspired by the classic domino potato technique, this version takes things to the next level by adding Gruyère and Parmesan cheese to create a creamy, savory base. The result? A decadent, gratin-like dish with a beautiful spiral presentation and perfect contrast between crispy edges and soft, melt-in-your-mouth centers.

Ingredients

  • 2 tablespoons unsalted butter
  • 4 pounds medium Yukon Gold potatoes (about 10 to 12)
  • 4 ounces Gruyère or sharp white cheddar cheese, shredded (1 cup)
  • 4 ounces Parmesan cheese, finely grated (1 cup)
  • 5 garlic cloves, minced
  • 1 medium bunch fresh thyme (4 teaspoons chopped leaves, plus extra for garnish)
  • 2¼ cups heavy cream
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon ground nutmeg

Instructions

  1. Prep the Oven and Skillet:
    Preheat your oven to 350°F (175°C). Butter the bottom and sides of a 10-inch cast-iron or high-sided ovenproof skillet with 2 tablespoons of butter.
  2. Slice the Potatoes:
    Peel the potatoes and thinly slice them using a mandoline or sharp knife (about 1/8 to 1/4 inch thick).
  3. Make the Cream Mixture:
    In a large bowl, combine the shredded Gruyère, grated Parmesan, minced garlic, chopped thyme, cream, salt, pepper, and nutmeg. Stir well.
  4. Assemble the Base:
    Pour half of the cream mixture into the buttered skillet and spread it evenly.
  5. Create the Spiral:
    Stack similar-sized potato slices and arrange them vertically in a spiral, starting from the edge and working toward the center. Nestle the stacks into the cream mixture as you go.
  6. Add Remaining Cream:
    Spoon the rest of the cream mixture evenly over the potatoes. The liquid should come to about ½ inch from the top of the skillet—don’t overfill. Place the skillet on a rimmed baking sheet to catch any spills.
  7. Bake:
    Bake for 1 hour and 40 to 50 minutes, until the potatoes are fork-tender and the top is deep golden brown. If the top browns too early (around 1 hour 15 minutes in), cover loosely with foil and continue baking.
  8. Rest and Serve:
    Let the dish cool for 10 minutes before serving. Garnish with fresh thyme if desired.

Expert Tips for Perfect Results

  • Choose Uniform Potatoes: Select potatoes of similar size for a visually balanced spiral and even cooking.
  • Go Rustic: Don’t stress over making a perfect pattern—organic arrangements often look the most beautiful!
  • Season Generously: The richness of the cream and cheese needs bold seasoning, so don’t shy away from that full teaspoon of salt.

Make-Ahead and Storage

  • Make Ahead: Assemble the dish earlier in the day and refrigerate it until ready to bake.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.

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