What are the holidays without some cranberry sauce and potatoes? Combine these two family favourites in this skillet cranberry scalloped potatoes for a delicious and stunning side dish. Use a mandoline slicer to hasten the prep for this recipe and ensure that the slices are all uniform for even cooking. Gruyere and parmesan cheese add their own seasoning to the dish while delivering that classic scalloped potato cheesiness. Make this for the holidays!
20 minPrep Time
45 minCook Time
1 hr, 5 Total Time
- Heavy cast iron skillet
- 6-8 medium Yukon Gold Potatoes- thinly sliced using a mandolin
- 5 tbsp (75 mL) of butter
- 5 tbsp (75 mL) of flour
- 1.5 cups (375 mL) of milk
- 1.5 cups (375 mL) of gruyere cheese
- 1.5 cups (375 mL) of parmesan cheese
- 2 cloves of garlic, minced
- 1 cup (250 mL) leftover cranberry sauce
- 1 sprig of thyme
- Salt and pepper to taste
- Preheat oven to 400°F (205ºC).
- Heat cast iron skillet over medium heat. Melt the flour in the pan then add flour and whisk.
- Add garlic, milk, thyme, salt, and pepper. Whisk until slightly thickened, then remove and pour into a separate bowl
- In another bowl, combine both cheeses and set aside. Reserve 1/4 cup of mixed cheeses.
- Arrange the sliced potatoes in a spiral pattern in the skillet, sprinkle with a light layer of cheese (minus the 1/4 reserved cup) and spread cranberry sauce over the cheese with a spoon.
- Repeat this pattern with the potatoes, cheese, and cranberries until you have between 4-6 layers.
- Finish off by pouring over the milk mixture and topping with the remaining 1/4 cup of cheese
- Cover with foil and bake for 45 minutes to 1 hour.
- Remove from oven and cool for 10 minutes.
- Add any remaining cranberries on top and serve.