Stovetop Scalloped Potatoes
You have to make this easy Cheesy Potatoes Recipe. It is delicious and oh so good. This skillet potatoes recipe is perfect for any week night dinner.
Servings: 6
Ingredients
- 2 lbs Potatoes Peeled and thinly sliced (1/8" thick)
- 1 Tbsp butter
- ½ white onion Thinly sliced into half moons
- 1 cup chicken broth
- ½ cup Heavy whipping cream
- ½ tsp Salt
- ½ tsp black pepper
- 2 cups Shredded cheddar cheese
- 1 Stalk green onions Diced for topping, optional
Instructions
- Heat the butter in a large skillet over medium heat. Add in the potatoes and onions. Cook for approximately 5-10 minutes stirring frequently until the potatoes are browning slightly.
- In a small bowl, combine the broth, heavy whipping cream, salt and pepper. Add this mixture to the pan. Increase the high and bring this mixture to a boil. Then reduce the heat to low, cover and cook for 13-15 minutes or until the potatoes are fork tender.
- Uncover, top with the shredded cheese. Do not mix in as the potatoes may fall apart. Recover the pan and cook for 2-3 minutes until the cheese has fully melted.
- Move the pan to the oven (if you are using an oven safe pan) and broil uncovered for 2-3 minutes to slightly brown the top of the potatoes.
- Then let the potatoes sit for 10-15 minutes to allow the sauce to thicken before serving.
- Serve topped with the green onions and enjoy!
Notes
We used russet potatoes but you can use red or yellow potatoes as well but I would slice thicker to prevent them from over cooking.
We love this topped with cheddar cheese but you can also use Asiago, Gruyère or your favorite type of cheese.
Recipe Tips
- Skillet Recommendation - I used my cast iron skillet because I have been loving it lately but any large skillet will work for this recipe.
- Potatoes - Slice the potatoes about the same size so they cook evenly and about the same time.
- Cooking Potatoes - As you are cooking potatoes, make sure to continue to stir as the potatoes and onions are cooking. The potatoes are done cooking when they are fork tender.
- Rest Scalloped Potatoes - After cooking the potatoes in the oven, we recommend to allow the scalloped potatoes mixture to rest. This allows the cheddar cheese sauce to thicken and gives everything time to marinate together.
- Cheese - We recommend shred cheese from bulk cheese instead of using pre-shredded cheese. It melts and taste better and pre-shredded cheese has added ingredients that are not necessary.
Nutrition
Calories: 248kcal | Carbohydrates: 3g | Protein: 11g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 72mg | Sodium: 464mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 747IU | Vitamin C: 1mg | Calcium: 287mg | Iron: 1mg
