You’ll love creamy stovetop scalloped potatoes, prepared in a skillet, bubbling hot and covered with a layer of melted cheddar cheese. Oh, so good!
Why you’ll love it: You don’t have to turn the oven to make these scalloped potatoes.
How long it takes: 48 minutes
Equipment you’ll need: sharp knife, large skillet with lid, stove
It’s hard to think of something more delicious than creamy scalloped potatoes! Thinly sliced potatoes, sweet bites of onion, creamy sauce, topped with a layer of sharp cheddar cheese!
Maybe you love traditional cheesy potatoes, made with frozen potatoes. Did you know that cheesy potatoes are called “funeral potatoes”? Consider these skillet scalloped potatoes as cheesy potatoes’ sophisticated big sister.
Of course, you don’t have to top them with 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.
Maybe your only experience with scalloped potatoes has been from a box. You know, the one that says “made with 100% real sliced potatoes.” Well, why would you even have to make that claim? Because they don’t taste like real potatoes! Take a look at the ingredient list. It’s shocking! You’ll notice that there’s an asterisk by the potatoes. At the end of that list, you find that the potatoes are dried.
Potatoes*, Enriched Flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Maltodextrin, Corn Starch, Salt, Potassium Phosphate. Contains less than 0.5% of: Monosodium Glutamate, Vegetable Oil (canola and/or partially hydrogenated soybean oil), Potassium Chloride, Sugar, Natural Flavor, Paprika, Whey, Celery*, Onion*, Wheat Starch, Mono and Diglycerides, Soy Flour, Nonfat Milk, Lactic Acid, Yeast Extract, Enzyme Modified Cheddar Cheese (milk, cheese cultures, salt, enzymes), Calcium Lactate, Spice, Enzyme Modified Cream, Silicon Dioxide (anticaking agent), Color (yellow lakes 5 & 6, artificial color), Blue Cheese* (milk, salt, cheese cultures, enzymes), Enzyme Modified Blue Cheese (milk, cheese cultures, salt, enzymes), Soy Lecithin, Sodium Phosphate. Freshness Preserved by Sodium Bisulfite. *Dried
Okay, what the what?
Make your own scalloped potatoes with less than 10 ingredients!
Wholesome, quick, easy and cheesy! And most importantly, so much more delicious than the boxed version.
You’re going to love this recipe!
About This Recipe
You may be skeptical about making stovetop scalloped potatoes. Traditionally, scalloped potatoes are baked in the oven. I remember my grandma had a special casserole dish she always used for her specialty, scalloped potatoes with ham.
The beauty of this recipe is that you don’t have to turn on the oven. Perfect for warm days, when you don’t want to heat up your kitchen. And instead of baking them for an hour or more, on the stovetop you’ll have creamy scalloped potatoes in about 30 minutes!
I bet you’re thinking you’ll have to make a white sauce first! Nope! This recipe is seriously easy.
I’ll get you started on the recipe here with lots of extra tips but the printable recipe card can be found near the end of the post, with complete instructions and nutrition information.
What You’ll Need
- 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.
- Cream: Only a 1/2 cup of heavy cream adds all the creaminess you need.
- Broth: Use unsalted or low sodium chicken broth. If you’d rather make this dish vegetarian, vegetable stock is fine, too.
- Nutmeg: Freshly grated nutmeg is simply the best. If you aren’t into nutmeg, it can be omitted. A bit of thyme or rosemary is really good.
- Salt and Pepper: Simple seasonings that just go well with potatoes.
- Shredded Cheese: While it is optional, a layer of melted cheddar cheese on top of these scalloped potatoes is just so yummy, you won’t want to leave it out. Other kinds of cheese may be used.
How To Make This Recipe
Prepare your potatoes: scrub, and slice thinly. If you have a thicker skinned potatoes like Russetts, 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.
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.
You’re almost done! If you like the idea of cheddar cheese (who wouldn’t?), now’s the time to add the cheese. Sprinkle it 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.
Turn the burner off, and let the scalloped potatoes rest, 5-10 minutes, to let the sauce settle down and thicken a bit.
This recipe is great because you don’t have to worry about timing everything perfectly. Meat not quite ready? Still have to whip up a salad? Just let the potatoes simmer a little longer, no problem.
What To Serve With These Potatoes
Creamy skillet potatoes are perfect as a side dish. Try them with grilled chicken or salmon. Or make a pork roast in your Instant Pot. Serve them with air fryer breaded pork chops or classic meatloaf.
The difference is the cheese. Usually scalloped potatoes are made with a rich cream sauce and baked until tender. Au gratin potatoes have layers of cheese and are often topped with cheese.
Scalloped comes from an old English word “collops” which refers to thinly sliced meat. In this case, potatoes are thinly sliced, not meat.
As a child, I used to think they were called “scalped” potatoes and was sort of appalled at the name. I always did have an aversion to potatoes while growing up but certainly not anymore!
No, tender thin skinned potatoes like Yukon Gold or red potatoes do not need to be peeled. Simply scrub them well, removing any eyes or bruised spots. Thicker skinned potatoes such as Russet should be peeled.
Make It Your Own
As I mentioned earlier, you can make these scalloped potatoes without cheese for a more classic dish. Or try some of these variations:
- Use a different variety of cheese such as Gruyère, Swiss, fontina, Asiago, or whatever you like best.
- Add bacon crumbles or diced ham.
- Garnish with fresh herbs, such as chopped chives, parsley, or dill.
- Make this dish vegetarian easily by using vegetable broth instead of chicken broth.
- An electric skillet works great for this recipe.
Storage & Reheating Tips
If you have leftover scalloped potatoes, cover them well and store in the fridge for up to 4 days. Reheat gently in the microwave, on the stove, or even in the oven until heated through. Freezing scalloped potatoes isn’t recommended.
More Potato Recipes
Economical and versatile, potatoes are amazing in any shape or form! There are so many ways to prepare potatoes. Try some of these awesome recipes:
- Crispy Roasted Potatoes – learn how to make the best crispy potatoes!
- Air Fryer French Fries
- Roasted Fingerling Potatoes
- Instant Pot Baked Potatoes or Air Fryer Baked Potatoes
- Dill Roasted Potatoes with Lemon
- Instant Pot Mashed Potatoes – the best way to make mashed potatoes!
- Seasoned Grilled Potatoes
- 1 tablespoon unsalted butter
- 2 pounds potatoes, thinly sliced (about 1/8-inch slices)
- 1/2 medium onion, thinly sliced into half-moons
- 3/4 cup reduced sodium chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon coarse ground pepper
- pinch freshly ground nutmeg
- 1 1/4 cups shredded sharp cheddar cheese
- Fresh chives for topping, optional
- In a large skillet that has a lid, heat butter over medium heat. Add potatoes and onions and cook, stirring frequently, for 5 minutes.
- In a large measuring cup or small bowl, combine broth, cream, salt, pepper, and nutmeg. Add to potatoes and onions, and increase heat to medium-high. Bring to a boil. Reduce heat to a simmer (medium-low heat), and cover pan. Cook, covered, for 13-15 minutes or until potatoes are fork tender and sauce has started to thicken. Sprinkle with cheese, recover, and cook for 2-3 minutes or until cheese is melted.
- Optional: If you are using an oven-safe skillet, broil under high heat for 2-3 minutes or until golden brown on top.
- Let stand for 5-10 minutes before serving for sauce to thicken.
- If desired, top with fresh chives before serving.
- Peel thicker skinned potatoes (i.e. Russet) or leave thin skinned potatoes (i.e. red, yellow) unpeeled.
- If desired, omit cheese, or use a different kind of cheese, such as Gruyère, Swiss, fontina, Asiago, or whatever you like best.
- Store leftover scalloped potatoes in the fridge for up to 4 days. They do not freeze well.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.