Recipe Overview
Why you’ll love it: These creamy stovetop scalloped potatoes are prepared in a skillet, rather than baking them in your oven. They’re so easy to make that you’ll never resort to boxed potatoes again!
How long it takes: 48 minutes
Equipment you’ll need: sharp knife, large skillet with lid
Servings: 6
Cheesy Scalloped Potatoes (In a Skillet!)
It’s hard to think of something more delicious than creamy scalloped potatoes. Just imagine thinly sliced potatoes, sweet bites of onion, creamy sauce, topped with a layer of sharp cheddar cheese!
(Technically, the cheddar cheese makes these scalloped potatoes “au gratin,” but we won’t quibble over the fine points. Stovetop scalloped potatoes are so good, you’ll love them with or without cheese.)
If you love traditional cheesy potatoes, consider these skillet scalloped potatoes as cheesy potatoes’ sophisticated big sister.
Homemade Scalloped Potatoes
So much better (and healthier) than boxed potatoes. Maybe your only experience with scalloped potatoes has been from a box. You know, the one that says “made with 100% real sliced potatoes.” Why would you even have to make that claim? Take a look at the ingredient list. It’s shocking! I counted 31 ingredients, including MSG, preservatives, and artificial flavor and colors. Make your own scalloped potatoes with less than 10 ingredients (and real potatoes!).
Stovetop scalloped potatoes are easy to make. I bet you’re thinking you’ll have to make a white sauce first! Nope! This recipe is seriously easy and it’s all made in one pan, so clean up is easy, too!
You don’t have to turn on the oven. I love to make these on warm days, when I don’t want to heat up my kitchen. You may be skeptical about making scalloped potatoes on the stovetop since they are traditionally baked in the oven, but don’t worry, you’re going to love these. Guaranteed!
They take less time to cook. And instead of baking them for an hour or more, on the stovetop you’ll have creamy scalloped potatoes in about 30 minutes!
“I made these today and I’m very pleased because they took less time [than my] mother’s delicious scalloped potatoes. I’m keeping this recipe and I thank you! I had trouble putting down my fork! My sister LOVED THEM!”
Ingredient Notes
- Potatoes: Yes, real potatoes, not dried facsimiles. Use whatever type of potatoes you like or happen to have in your pantry: Russet, Yukon gold, red, or just plain brown potatoes.
- Onions: Any type of onion is fine. I usually use regular yellow cooking onions.
- Butter: Butter adds rich flavor. You’ll use just one tablespoon to sauté the onions and potatoes.
- Creamy sauce: You’ll need a half cup of heavy cream, plus chicken or vegetable broth to make this ultra-creamy sauce. It’s lightly seasoned with a hint of nutmeg, along with salt and pepper.
- Shredded cheese: While it is optional, a layer of melted cheddar cheese on top of these stovetop scalloped potatoes is just so yummy, you won’t want to leave it out.
How To Make Stovetop Scalloped Potatoes
Prepare your potatoes. Scrub, and slice the potatoes thinly. If you have a thicker skinned potatoes like russets, you’ll want to peel them first. Thin-skinned varieties like red or yellow potatoes don’t require peeling, just a good scrub. If you have a mandolin, all the better. You’ll be able to slice the potatoes even more quickly.
Simmer. Slice an onion into half moons, and you’re ready to get started. Melt a bit of butter in a large skillet, and add the potatoes and onions. Cook for five minutes or so, then add the broth, cream, nutmeg, salt and pepper. Bring to a simmer, cover, and simmer over low heat for 15 minutes.
Add cheese. Sprinkle the cheese right over the top of the potatoes, put the cover back on the pan, and simmer for a few more minutes, until the cheese is nice and melty.
Cool. Turn the burner off, and let the scalloped potatoes cool, 5 to 10 minutes, to let the sauce settle down and thicken a bit.
Serving Ideas
Creamy stovetop scalloped potatoes are a perfect side dish. Try them with grilled chicken or salmon. Make a pork roast in your Instant Pot. Serve them with air fryer breaded pork chops or classic meatloaf.
Recipe Variations
- Try a different kind of cheese. Any cheese that melts well would work. Freshly grated cheese melts better than pre-shredded. Try Gruyère, Swiss, fontina, Asiago, or whatever you like best.
- Add bacon crumbles or diced ham.
- Garnish with fresh herbs. Chopped chives, parsley, or dill would go well with the potatoes.
Refrigerate: If you have leftover scalloped potatoes, cover them tightly and store in the fridge for up to 4 days.
Freeze: Freezing stovetop scalloped potatoes isn’t recommended. The texture of the potatoes is affected and the sauce tends to separate.
Reheat: Reheat gently in the microwave, on the stove, or in the oven until heated through. Try not to overheat the potatoes because the sauce may separate.
Free Meal Plan
Interested in a weekly meal plan that includes this recipe? Take a look at my Meal Plan #30. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!
More Potato Recipes
Stovetop Scalloped Potatoes
Ingredients
- 2 pounds potatoes (see note)
- ½ medium onion
- ¾ cup reduced sodium chicken broth (or vegetable broth)
- ½ cup heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- pinch freshly grated nutmeg (or ground nutmeg)
- 1 tablespoon unsalted butter
- 1 ¼ cups shredded sharp cheddar cheese
- fresh chives for topping, optional
Instructions
- Slice the potatoes into thin slices, about ⅛-inch thick. Try to keep the slices as even as possible so they cook evenly. Peel the onion, cut it in half vertically, and thinly slice it into half moons. If you prefer, it can be chopped instead.2 pounds potatoes, ½ medium onion
- In a large measuring cup or small bowl, combine broth, cream, salt, pepper, and nutmeg to make the sauce. Set aside.¾ cup reduced sodium chicken broth, ½ cup heavy cream, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper, pinch freshly grated nutmeg
- In a large skillet that has a lid, heat butter over medium heat. Add potatoes and onions and cook, stirring frequently, for 5 minutes.1 tablespoon unsalted butter
- After the potatoes have cooked 5 minutes, add the sauce to the skillet, and increase heat to medium-high. Bring to a boil. Reduce heat to a simmer (medium-low heat), and cover pan. Cook, covered, for 13 to 15 minutes or until potatoes are fork-tender and the sauce has started to thicken.
- Sprinkle with cheese, cover the pan, and continue to cook over low heat for 2 to 3 minutes, or until cheese is melted.1 ¼ cups shredded sharp cheddar cheese
- Take the pan off the heat, and let potatoes cool for 5 to 10 minutes before serving. The sauce will continue to thicken as the potatoes cool.
- If desired, top with fresh chives before serving.
Notes
- Potato choices: You can use russet or other thicker-skinned potatoes. I peel those before slicing them. Red or Yukon gold (yellow) potatoes are tender-skinned so you can simply scrub them and leave them unpeeled.
- Cheese variations: If desired, omit cheese, or use a different kind of cheese, such as Gruyère, Swiss, fontina, Asiago, or whatever you like best.
- Pro tip: If you prefer, broil the potatoes under high heat for 2 to 3 minutes or until golden brown on top. Be sure to use an oven-safe or cast iron skillet if you plan on broiling the potatoes.
- Storage: Store leftover scalloped potatoes in the fridge for up to 4 days. They do not freeze well. Reheat gently in the microwave (50% power) or on the stove. Try not to overheat them which may cause the sauce to separate.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Ok I made these today and I’m very pleased because they took less time in the skillet then they do on the stovetop in a pot which I was doing buying the boxed kind which are kind of gross. My mother used to make these in a baking dish but they take forever. 13 minutes later I had my Mother’s delicious scalloped potatoes I cooked in my skillet! I omitted the nutmeg, and cheese because I wanted them the way Mom made them. I’m keeping this recipe and I thank you! I’m all for easy! I had trouble putting down my fork! My sister LOVED THEM!
So glad you enjoyed them! Thank you for leaving a review!
“While babysitting my grandson, I discovered this recipe and decided to prepare it as a side dish for my daughter and son-in-law’s dinner. I left it in the oven for them to serve upon their return from work. Later, my daughter texted me, praising the meal and noting that these scalloped potatoes were DELICIOUS and better than any she has made! Although I didn’t taste them myself, I trust her judgment as she is an excellent cook.”
Lucky them, that was nice of you! I’m glad there were enjoyed! Thank you for leaving a review!
Stoptop scalloped potatoes. Luv, luv, luv this EASY recipe. Have made the usual oven/crockpot way for years, both take way too long. Your recipe is Very tasty. I have always added ham. Going to make again this week and add way more onions. I find alot of recipes of all kinds, don’t have enuf onions for me. Thanks for the recipe.
So glad you like them! Thank you for leaving a review!
Thank you so much for sharing this recipe! It is so yummy! I didn’t have cream but used regular milk and butter topped with milk cheddar – it is so so yummy!
So gld you liked the recipe! Thank you for leaving a review!