Home > Breakfast > Cast Iron Potato-Onion Gratin

Cast Iron Potato-Onion Gratin

Potato Gratin

Potato and Onion Gratin

Work has been absolutely nuts recently.   Because of the craziness, 12-hour days have been the norm and I haven’t really had much time enjoy dinner with my family.

So it was nice to just wake up this morning and ease in to Saturday.  Without plans other than a few errands, I could take my time and make a nice breakfast.

I looked around the kitchen and realized I didn’t have much to go on.  A couple of potatoes, an onion, some cheese and a cast iron skillet.

Sounds like a gratin.

I happen to like the cast iron because it retains heat well, gets food nice and crisp, is oven safe, easy to clean, and makes for a cool presentation.

If you don’t have a cast iron skillet, fear not.  This can be made in any skillet you have as long as its oven safe.

I made eggs and toast and breakfast was served.  You could also make it for brunch or even dinner.  Enjoy.


  • 2 Large Yukon Gold potatoes, sliced thin. (Rinsed and dried well)
  • 1 medium vidalia or red onion, sliced medium (keep in rounds)
  • 1 small clove garlic, minced
  • 2 tablespoons butter
  • 1/3 cup mozzarella
  • 1/3 cup Gorgonzola
  • Olive Oil
  • Salt and Pepper

Preheat oven to 350.

Add potatoes to a large bowl, coat with olive oil, salt and pepper.  Toss to combine. Set aside.

Meanwhile, over medium-high heat, melt butter.

Add garlic and saute’ for 30 seconds.

Next, arrange onions in circle around the pan. Cook, without moving for 2 minutes.

Then, layer potatoes in a circular pattern around the pan to slightly overlapping.

You should end up with around 3 layers of potatoes on top of the onions in a circle that covers the entire diameter of the pan.

Drizzle with a tiny bit of olive oil, salt and pepper.

Top with cheese.

Bake for 20-30 minutes or until potoates are cooked and crisp (but not potato chip crisp) and cheese is melted and golden brown.

Cut in to wedges.  Serve immediately.


Breakfast – I think I need a new toaster

  1. August 24, 2012 at 8:40 pm

    Wow – that looks amazingly simple! I might also toss some herbs (thyme, rosemary, etc) in there, too!

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