Cast Iron Scalloped Potato Gratin

Looking for an excuse for potatoes and cheese? Go buy a cast iron skillet– I promise its worth it and all you’ll need to make ever again is this dish.

20150301_194036My cast iron is a little large for the two of us; luckily we have family in town and an excuse to make a fancier dinner than what we normally eat on the couch in front of the tv.  One day we’ll act like adults! Chances are you don’t have a 15 inch cast iron so you’ll have to adjust the amounts here.  The sales associate at the kitchen store made a great point– envision slicing the skillet as you would a pie; each slice is a person. Therefore, a 15 inch skillet for 2 or 4 people is pretty much over doing it; 6-8 is reasonable for an entree serving; 8-10 for a side serving.  Here, I used about six large baking potatoes, one full onion, two cloves of garlic, four cups of milk and two cups of mozzarella.

Making this gratin was SUPER easy– and low on the number of ingredients needed, two things that come in handy when you’re kind of making it up as you go. Use a mandolin to slice the potatoes so that they are the same thickness and can cook uniformly. Since it’s all cooking in the same pan, saute the potatoes with diced onion and minced garlic until soft but hopefully not overly browned. Add enough milk to cover the potatoes about 3/4 to half way, season with salt and pepper to taste. Preheat the oven to 400 and when the milk sauce begins to boil add the mozzarella completely covering the potatoes. Tent the skillet with aluminum foil and bake for about 30 minutes. In a smaller pan, this will take less time so keep an eye on it! Remove the foil and allow to bake until cheese had your desired level of brownness. THIS PAN WILL BE INSANELY HOT AND HEAVY. Let cool at least 15 minutes before serving.

Enjoy the magical cheese goodness!

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