Mildly starchy and firm-fleshed white potatoes provide a great canvas for the sharp bite of aged cheddar and garlicky chives, resulting in a mellow, comforting gratin. Pro tip: Cooking the potatoes and cream on the stovetop before baking allows the potatoes’ natural starch to thicken the sauce and reduce the oven time. (I learned this trick working with former SAVEUR food editor Todd Coleman, whose own gratin recipe can be found here.) And bonus: Using an oven-proof skillet such as cast-iron for both stovetop and baking cuts down on extra dishes! —Judy Haubert
white potatoes, peeled and thinly sliced ⅛-inch thick
light whipping cream
Kosher salt and freshly ground black pepper, to taste
grated aged white cheddar (about 6 ounces), divided
finely chopped chives
finely grated parmesan
Heat oven to 425°F.
Combine potatoes, whipping cream, salt to taste, and a few grinds of pepper in a large ovenproof skillet over medium-high heat. Bring to a boil and reduce heat to a simmer. Cook, swirling pan occasionally, until cream is slightly reduced and potatoes are just tender when pierced with a knife, 10 to 12 minutes. Fold in 1 cup of cheddar and the chives and season to taste with salt and pepper.
Cover the top of the gratin with the remaining cheddar and the parmesan. Bake until the edges are bubbly and the topping is golden, about 20 minutes. Let sit for 10 minutes before serving.