Skillet Potatoes and Peas Au Gratin
Elevate your side dish game with this creamy and comforting Skillet Potatoes and Peas Au Gratin. Featuring tender russet potatoes and sweet peas nestled in a velvety cheese sauce made with cheddar and Parmesan, this recipe is as indulgent as it is easy to make. The dish is finished with a golden, crunchy panko breadcrumb topping, infused with butter and olive oil for irresistible texture. Cooked entirely in an oven-safe skillet and baked to bubbly perfection, this dish is a one-pan wonder that simplifies both cooking and cleanup. Perfect for weeknight dinners or holiday feasts, this cheesy au gratin pairs beautifully with roasted meats or as a satisfying vegetarian centerpiece. Ready in just 60 minutes, this recipe is a delicious way to turn simple ingredients into something extraordinary.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1.5 cups Frozen peas
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1.5 cups Shredded cheddar cheese
- 0.5 cups Grated Parmesan cheese
- 0.75 cups Panko breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the russet potatoes into 1/8-inch rounds. Set them aside in a bowl of cold water to prevent browning.
In a large oven-safe skillet, melt 2 tablespoons of butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to form a roux.
Gradually pour in the milk and heavy cream, whisking constantly to create a smooth sauce. Bring it to a gentle simmer.
Add the garlic powder, onion powder, salt, and black pepper to the sauce. Stir to incorporate.
Reduce the heat to low and stir in the shredded cheddar and Parmesan cheese until melted and smooth.
Drain the potato slices and layer them evenly in the skillet, ensuring they are coated with the cheese sauce. Cover and cook for 15 minutes on medium-low heat.
After 15 minutes, gently stir in the peas, ensuring they are evenly distributed throughout the dish.
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil and 1 tablespoon of melted butter. Sprinkle this mixture evenly over the potatoes and peas.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with freshly chopped parsley for a burst of color and flavor.
Nutrition Facts
Calories |
3075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.7 g | 224% | |
| Saturated Fat | 100.7 g | 504% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 4732 mg | 206% | |
| Total Carbohydrate | 267.3 g | 97% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 48.0 g | ||
| Protein | 116.4 g | 233% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2477 mg | 191% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 5360 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
