Cheesy Skillet Domino Potatoes

published Dec 13, 2022
Cheesy Skillet Domino Potatoes Recipe

Thin slices of potatoes are doused in a cheese-bolstered cream mixture and baked in a skillet until it becomes a crispy and tender gratin-like dish that everyone will love.

Serves6 to 8

Prep30 minutes to 45 minutes

Cook1 hour 50 minutes

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cheesy skillet domino potatoes in a pan with a scoop taken out
Credit: Photo: Chris Simpson; Food Styling: Jessie YuChen

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The term “domino potatoes” refers to sliced potatoes that are shingled into a (you guessed it) domino pattern and roasted until browned and tender. The technique not only produces a potato dish that is playful and visually stunning, but also creates an array of contrasting crispy and tender textures that can’t be beat.

This version of the classic borrows the shingling technique and transforms them into a cheesy, gratin-like side dish that combines the best of both worlds. Thinly sliced potatoes get bathed in a cream mixture that’s bolstered with Gruyère and Parmesan and arranged in a skillet. The potatoes get baked until tender on the inside and golden-brown on top. It’s a side dish that can easily upstage any main course with its striking spiral pattern, and one that just about everyone will love. So if you’re looking for an unexpected side dish that’s a serious showstopper, look no further.

Credit: Photo: Chris Simpson; Food Styling: Jessie YuChen

Tips for Making Perfect Cheesy Domino Potatoes

Before you start cooking, keep these tips in mind.

  • Buy potatoes that are all roughly the same size. To get the most dramatic spiral shape, try to purchase potatoes that are all the same size. This will help make assembling the potatoes easier and also ensure they cook at the same time.
  • Don’t be too precious about arranging the potatoes. The more rustic you arrange the potatoes, the prettier. You can create a perfect spiral shape or nestle the potatoes in a slightly more organic pattern. Either way, it’s sure to be stunning.
  • Don’t be nervous about the salt level. This recipe calls for an entire teaspoon of kosher salt, which might seem like a lot but is warranted. The richness of the potatoes and cheese sauce need a significant amount of salt to make the flavors shine, so don’t be alarmed.

Cheesy Skillet Domino Potatoes Recipe

Thin slices of potatoes are doused in a cheese-bolstered cream mixture and baked in a skillet until it becomes a crispy and tender gratin-like dish that everyone will love.

Prep time 30 minutes to 45 minutes

Cook time 1 hour 50 minutes

Serves 6 to 8

Nutritional Info


  • 2 tablespoons

    unsalted butter

  • 4 pounds

    medium Yukon Gold potatoes (10 to 12)

  • 4 ounces

    Gruyère or sharp white cheddar cheese (about 1 cup shredded)

  • 4 ounces

    Parmesan cheese (about 1 cup store-bought grated)

  • 5 cloves


  • 1 medium bunch

    fresh thyme

  • 2 1/4 cups

    heavy cream

  • 1 teaspoon

    kosher salt

  • 1 teaspoon

    freshly ground black pepper

  • 1/4 teaspoon

    ground nutmeg


  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Rub 2 tablespoons unsalted butter on the bottom and sides of a 10-inch cast-iron or ovenproof high-sided skillet.

  2. Peel 4 pounds medium Yukon Gold potatoes. Use a mandoline or a sharp knife to thinly slice 1/8- to 1/4-inch thick.

  3. Prepare the following, adding each to the same large bowl as you complete it: Grate 4 ounces Gruyère or sharp white cheddar cheese on the large holes of a box grater (about 1 cup). Finely grate 4 ounces Parmesan cheese on a Microplane or the smallest holes of a box grater (about 1 cup). Mince or grate 5 garlic cloves (about 1 tablespoon.) Pick the leaves from 1 bunch fresh thyme and finely chop until you have 4 teaspoons.

  4. Add 2 1/4 cups heavy cream, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1/4 teaspoon ground nutmeg to the bowl and stir to combine. Transfer half of the mixture to the skillet and spread into an even layer.

  5. Arrange the potato slices in a spiral shape in the skillet, working your way from the outside towards the center: Stack a handful of larger similar-sized slices together, then place the stack vertically in the skillet so that you can see the edges of all the slices, nestling them into the cream mixture slightly. Continue stacking and arranging, using the larger slices first and then working your way down in size so the smaller ones are in the center.

  6. Spoon the remaining cream mixture evenly over the potatoes. The cream should come about 1/2 inch to the top of the skillet. If you have too much, don’t use it all. Place the skillet on a rimmed baking sheet.

  7. Bake until the top is deep golden brown and the potatoes are tender, 1 hour 40 minutes to 1 hour 50 minutes. (You can remove one slice of potato from the center of the skillet and check for doneness if you’re unsure.) Check after 1 hour and 15 minutes: If the top is already browned, loosely cover the top with aluminum foil and continue baking. Let cool for 10 minutes before serving. Garnish with more fresh thyme leaves if desired.

Recipe Notes

Make ahead: The gratin can be assembled the same day and refrigerated until ready to bake.

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.