rewrite this title Two-Potato Skillet Gratin Casserole

A potato gratin doesn’t have to be swimming in cream or cheese to be delicious. This one features two types of potatoes — buttery-tasting Yukon Golds and rich sweet potatoes — that bake to tender perfection under a light dusting of Parmesan cheese. Try to choose potatoes that are about the same diameter so the slices are easier to stack.

Active time: 20 minutes | Total time: 1 hour, 15 minutes

Two-Potato Skillet Gratin Casserole

Ingredients

3 tbsp (42g) unsalted butter
1 tbsp olive oil
10 fresh sage leaves
1 1/2 lb (680g) Yukon Gold potatoes, peeled and thinly sliced, about ⅛” thick
1 1/2 lb (680g) sweet potatoes, peeled and thinly sliced, about ⅛” thick
1 tsp salt
1/4 tsp black pepper
1/4 cup shredded Parmesan

Directions

Preheat the oven to 400°F (200°C). In a small skillet over medium-high heat, melt the butter. Add the olive oil and sage leaves, cooking until the sage is crisp, about 2 minutes. Using a slotted spoon, transfer the sage leaves to a paper towel-lined plate. Reserve the butter mixture.

Make 8–10 potato stacks by alternating Yukon Gold and sweet potato slices. Arrange the stacks in a 10-inch cast-iron skillet or other ovenproof skillet, fanning them out around the pan. Brush the potatoes with half of the reserved butter mixture. Bake until lightly browned, about 40 minutes.

Remove the skillet from the oven, leaving the oven on. Brush the potatoes with the remaining butter mixture. Sprinkle evenly with the salt, black pepper, and Parmesan cheese. Return the skillet to the oven and bake until the potatoes are tender and the cheese is lightly browned, about 15 minutes. Crumble the crispy sage leaves over the potatoes before serving.

Serves: 8 | Serving Size: About 1/2 cup

Nutrition (per serving): Calories: 207; Total Fat: 7g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 0g; Cholesterol: 14mg; Sodium: 368mg; Carbohydrate: 33g; Dietary Fiber: 4g; Sugar: 6g; Protein: 5g

Nutrition Bonus: Potassium: 412mg; Iron: 7%; Vitamin A: 330%; Vitamin C: 28%; Calcium: 9%

Originally published November 2020; Updated July 2026