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    Home > Recipes > Side Dishes

    Creamy Au Gratin Potatoes with Kale and Gruyere

    Published: Sep 19, 2017 · Modified: Apr 4, 2022 · by Jess Smith · Jump to Recipe · 3 Comments · This post may contain affiliate links.

    Creamy Au Gratin Potatoes with Kale and Gruyere
    Creamy Au Gratin Potatoes with Kale and Gruyere in a cast iron skillet
    Creamy Au Gratin Potatoes with Kale and Gruyere in a cast iron skillet
    Creamy Au Gratin Potatoes with Kale and Gruyere in a cast iron skillet
    Creamy Au Gratin Potatoes with Kale and Gruyere

    Creamy Au Gratin Potatoes with Kale and Gruyere in a cast iron skillet

    With a rich sauce, crisp golden crust, creamy gruyere cheese and a layer of creamed kale, this twist on au gratin potatoes is surprisingly simple.

    Does any one ever turn down creamy, cheesy potatoes? With a rich sauce, crisp golden crust and a layer of creamed kale, this twist on au gratin potatoes is surprisingly simple. It's assembled and baked in just one pan.

    Creamy Au Gratin Potatoes with Kale and Gruyere is a bit rustic and a bit fancy. It's naturally gluten-free and will be everyone's favorite addition to a festive fall meal.

    sliced potatoes on a wooden board

    We are a potato-loving family around these parts, so when Potatoes USA asked us to come up with a twist on classic creamy au gratin potatoes that used everyday ingredients and could be made with just one or two pans, we couldn't wait to get started eating....ummm testing.

    Potatoes are (as you surely know) a super versatile ingredient. They're convenient and provide a canvas of unlimited possibilities. And this au gratin potato recipe is super versatile as well. Just about any potatoes will work here, but I couldn't resist these gorgeous red potatoes. The medium-sized red potatoes are easy to slice and layer. Keeping the skins on adds color and flavor to the finished dish.

    Creamy Au Gratin Potatoes in a cast iron skillet

    How to Build Flavor in Au Gratin Potatoes

    Two steps add flavor and color to this otherwise classic version of creamy baked potatoes.

    1. Infuse the cream with flavor - Heavy cream creates a rich sauce for these potatoes. To add flavor, simmer the cream with salt, pepper, garlic and fresh thyme for a minute or two.
    2. Layer the dish - This version has a base of savory kale and shallots hiding underneath the potatoes. It results in a pretty pop of color with every spoonful.

    Cooking kale in a cast iron skillet

    Layer the sliced potatoes on top and pour flavorful cream sauce over the whole thing.

    adding cream to potatoes and kale in a cast iron skillet

    Bake it until the potatoes are tender.

    Then top it with cheese. Using two types of cheese is key here. The gruyere gets nice and creamy but parmesan gives the dish a golden crust.

    grating gruyere cheese

    Bring it to the table and dare anyone not to dive right in.

    Creamy Au Gratin Potatoes with Kale and Gruyere in a cast iron skillet

    Want more creative ideas to put into use in your cooking this fall? Check out the Potato Goodness Facebook page for more of just that. All the potato goodness.

    More Potato Recipes

    • Make-Ahead Mashed Potatoes
    • Instant Pot Potato Leek Soup
    • Oven-Roasted Ranch Potato Wedges
    • Ham and Cheese Hasselback Potatoes
    • Crispy Potatoes with Sriracha Sauce
    • Instant Pot Baked Potato Soup
    • Smashed Potatoes for Sunday Dinner

    Favorite Tools

    • All Clad Saucepan https://amzn.to/2F3M9UZ
    • Lodge Cast Iron Skillet https://amzn.to/2TntTuH
    • Food Processor or Mandolin
    • Slotted Spoon
    • Box Grater
    Creamy Au Gratin Potatoes with Kale and Gruyere in a cast iron skillet
    Print Recipe
    4.16 from 13 votes

    Creamy Au Gratin Potatoes with Kale and Gruyere

    With a rich sauce, crisp golden crust and a layer of creamed kale, this twist on au gratin potatoes is surprisingly simple. It's assembled and baked in just one pan and can be made ahead and baked just before serving.
    Prep Time30 mins
    Cook Time1 hr 15 mins
    Total Time1 hr 45 mins
    Course: Side Dish, Vegetarian
    Keyword: au gratin, skillet potatoes, vegetarian casserole
    Servings: 8 servings
    Calories: 318kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $6.00

    Equipment

    • Saucepan
    • oven-safe skillet
    • Slotted Spoon
    • Cheese Grater
    • Food Processor or Mandolin

    Ingredients

    • 1 ½ cup Heavy Cream
    • ½ teaspoon Salt
    • ½ teaspoon Black Pepper
    • 2 cloves Garlic, smashed
    • 3 sprigs Thyme, fresh
    • 2 tablespoon Butter
    • 3 cloves Shallots, diced
    • 4 large Kale leaves, finely chopped (discard stems)
    • 2 lbs Red Potatoes, cut into ⅛ inch slices
    • 2 oz Gruyere Cheese, grated
    • 1 oz Parmesan Cheese, grated

    Instructions

    • Heat oven to 325 degrees F.
    • Combine cream, salt, black pepper, garlic (peel the cloves and smash them gently with the palm of your hand) and thyme in a small saucepan. Place over medium heat and heat, stirring constantly, until the cream starts to bubble, 4 to 6 minutes. When cream starts to bubble, remove it from heat and continue stirring until it cools slightly. Let the cream sit while you prepare the rest of the dish (this will infuse the cream with flavor).
    • Heat a large (12 inch) oven-safe skillet over medium-high heat. Add butter. When butter melts, add shallots and kale leaves. Saute until kale is tender and bright green, ~4 minutes. Turn off the burner under the kale.
    • Use a food processor or mandolin to slice the potatoes into ⅛ inch slices. (I think the dish is more beautiful with the peels on, but you can peel the potatoes first if you prefer.)
    • Add the potatoes to the skillet, fanning them out over top of the kale.
    • Use a slotted spoon to remove the garlic and thyme from the heavy cream. Pour heavy cream over potatoes.
    • Cover the skillet tightly with foil and bake until the potatoes are tender, 75 to 85 minutes.
    • Remove skillet from the oven and turn on the oven's broiler. Discard foil.
    • Sprinkle both types off cheeses over the potatoes, tucking some of the cheese between the potato slices.
    • Return the skillet to the oven and broil until the top is golden brown, 5 to 6 minutes. (Keep a close eye on it to prevent burning.)
    • Serve immediately.

    Nutrition

    Calories: 318kcal | Carbohydrates: 22g | Protein: 8g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 79mg | Sodium: 300mg | Potassium: 695mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3712IU | Vitamin C: 45mg | Calcium: 200mg | Iron: 1mg

     

    Thank you Potatoes USA for sponsoring this post. Make a delicious and convenient meal today with potatoes!

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Ron

      September 21, 2017 at 3:47 am

      5 stars
      Well done! I love the addition of Kale into a classic dish.

      Reply
    2. Kimberly

      July 17, 2021 at 3:41 am

      4 stars
      This was amazing! But I added
      1. Bayonne ham- instead of the butter I cooked that first and set aside, left the fat in the skillet instead of adding butter to the kale and garlic(no shallots). Then I also mixed in do portobello mushrooms stems I had left over finely chopped.
      But everything else I followed. Very full, thanks!

      Reply
      • Jess Smith

        July 19, 2021 at 2:58 pm

        Sounds fantastic! Great additions!

        Reply

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