Skillet Potatoes Gratin With Truffle Cheese

If you’re looking for a simple yet indulgent side for your next family-style dinner or potluck this skillet potatoes gratin with truffle cheese is ideal. Sliced potatoes, creamy heavy cream, and golden brown cheese offer the richness you love without being overly heavy—ideal for pairing with grilled meats or fresh salads. This easy-to-make dish brings all the comforting flavors of a classic gratin. Still, its crispy, cheesy top is perfect for serving alongside your favorite summer BBQ spreads.

Growing up, my mom never made Potatoes au Gratin. Instead, we had boiled salted and traditional mashed potatoes, typical of her British-style cooking. But as I got older, I expanded on those classic dishes and added my own twist. Potatoes gratin became a way for me to experiment with rich, creamy layers and cheesy indulgence—a step up from the simple boiled potatoes of my childhood. Now, this skillet potato gratin with truffle cheese is one of my favorite ways to enjoy potatoes, and it’s perfect for special occasions and casual meals.

Need another potato recipe to try? My crispy, twice-cooked potatoes are another great way to enjoy melt-in-your-mouth potatoes in a slightly different form.

Why You’ll Love This Rustic Potatoes Gratin

Simple Ingredients, Big Flavor: These au gratin potatoes use basic ingredients like sliced potatoes, heavy cream, and cheese, but the results are extraordinary. Adding truffle flavor to the cheese deepens the flavor without overwhelming the dish.

Golden Brown, Crispy Top: Who can resist the irresistible cheesy flavor of a perfectly golden brown crust, crispy and bubbling, that tops off these indulgent potatoes?

Easy One-Pan Dish Wonder: This dish requires just one cast iron skillet and simplifies cooking and cleanup. Whether serving it for special occasions or a casual weeknight, these easy one-pan potatoes make a satisfying, no-fuss side dish everyone will love.

The Story of Potatoes Gratin in Canada

Potatoes have long been a staple in Canadian kitchens, from potato gratin in French Canadian homes to rustic baked potato variations enjoyed by families nationwide. Over time, Canadians began elevating their simple potato dishes by adding cream, cheese, and seasonings to create gratin potatoes—the perfect blend of indulgence and simplicity. This classic recipe has roots in French Canadian cuisine, with the creamy texture of the potatoes making it the ideal pairing for hearty meats or festive meals.

Cheese has always been an essential ingredient in Canadian cooking, adding richness and depth to dishes like casseroles, soups, and potato gratin. By layering sliced potatoes with cheese and cream, we transform a simple side into something truly indulgent. Whether it’s sharp cheddar or creamy Havarti, local cheeses offer a flavorful touch that makes this dish stand out.

Potatoes gratin showcase the cheese flavors that have become a part of Canadian cuisine and bring people together. From family dinners to special occasions, these easy-to-make gratin potatoes are perfect for any meal. With local producers in Ontario, Canada, like Glengarry Fine Cheese, The Upper Canada Cheese Company, Black Forty Artisan Cheese, Gunn’s Hill Artisan Cheese, and Montforte Dairy offering everything from classic cheddar to unique truffle-flavored cheeses, Ontarians can enjoy a variety of options to make this beloved dish their own.

Let’s Get Started Making Potatoes Gratin.

The ideal au gratin potatoes should have a soft, creamy interior and a crispy, golden-brown top. Achieving this perfect balance is about properly handling the potatoes and cream mixture. When preparing your sliced potatoes, make sure they’re uniform in thickness. Use a sharp knife or a mandolin slicer to get even slices that will cook at the same rate.

Next grate the mozzarella and truffle cheeses and mix together in a bowl, set aside.

Begin by buttering the cast iron skillet generously.

Then start by layering the sliced potatoes in the bottom of your casserole dish, ensuring the layers are even. Next, peel and slice your onion to the same thickness and sprinkle some rings over the top of the potato layer.

Then, top with a sprinkle of the grated cheese blend, move on to the second layer of potatoes, and keep going until you have used all the potatoes. Next use the heavy cream mixture (made from heavy cream, salt, and a pinch of black pepper) evenly over the top layer of the skillet potatoes gratin with truffle cheese it couldn’t be simpler!

The layering of sliced potatoes, sliced onion, and cheese helps create structure, allowing the gratin to hold together when cut. After assembling the layers, finish with a final layer of cheese for that perfect crispy finish. Cover the dish with aluminum foil and bake at 375°F (190°C) for about 40 minutes or until the potatoes are tender. 

Once the potatoes are tender, remove the foil and place the dish under the broiler (set to HI) for 5-7 minutes to get that crispy, golden-brown top. Let the gratin sit for 5-8 minutes after baking to allow it to set up, making slicing it much easier and ensuring the layers hold together when cut.

Ingredients:

Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever. Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.

You will now find more Canadian content on the blog as I continue to source Canadian food brands and products.

And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.

Sliced potatoes – These form the base of the gratin. For best results, use a very sharp knife to cut them evenly.

Sliced onion – Adds a savory layer of flavor between the potatoes and cheese, complementing the dish’s richness.

Heavy cream – Adds richness to the cream mixture, creating a velvety texture that contrasts perfectly with the crispy top.

Cheese With Truffles– A blend of your favorite sharp cheeses creates a luscious, gooey layer. Try adding a truffle flavor or a mix of sharp cheddar and Gruyere for a more complex flavor.

Mozzarella – Adds a creamy, melt-in-your-mouth texture, perfect for layering with the potatoes.

Black pepper – Enhances the natural flavors of the potatoes and cheese, adding a mild kick to the dish.

Salt – Enhances flavor and balances the richness of the cheese and cream.

Substitutions and Add-Ins for Potatoes au Gratin:

Sliced potatoes – Sweet potatoes or Yukon gold potatoes work great as alternatives, giving the dish a slightly different texture and flavor.

Sliced onion – Chopped leeks or shallots can replace the onion for a slightly sweeter, milder flavor.

Heavy cream—For a lighter version, you can use half-and-half or a milk and cream mixture.

Cheese with Truffles—For a different spin, try adding Gruyere or Fontina cheese. If you prefer a more traditional flavor, old cheddar cheese works surprisingly well in this dish.

Mozzarella – If you don’t have mozzarella, try using Gruyere or cheddar for a different flavor, or mix it in with another cheese for extra creaminess.

Black pepper – If you like a bit more heat, cayenne pepper or a pinch of paprika can replace black pepper for an added kick.

Salt – You can skip the salt if needed, but it helps balance the richness of the cheese and the cream, so the gratin may taste a little flatter without it.

Expert Tips, Serving, Storing Suggestions: Potatoes Gratin With Truffle Cheese.

Tip #1: Slice the potatoes as evenly as possible to ensure they cook at the same rate. A very sharp knife or mandolin slicer works best for this.

Tip #2: Don’t skimp on the cheese layer—each bite should be cheesy and creamy, so be generous with your cheese.

Tip #3: Let the gratin cool for a few minutes before serving. This helps it set and makes serving easier.

Serve this potato gratin as the perfect side dish to your main course. It pairs wonderfully with roasted meats, grilled chicken, or a simple salad. The rich, creamy texture and golden brown top make it a standout dish for special occasions or any day you want to treat yourself to something indulgent.

Leftover potatoes au gratin can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave. To freeze, allow the dish to cool completely. Cover it tightly with aluminum foil and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven for the best results.

If you loved this skillet potatoes gratin with truffle cheese recipe, don’t forget to leave a star rating and a comment below! I’d love to hear how it turned out for you and any tweaks you made to make it your own. Happy cooking!