Recipe Overview
Why you’ll love it: These creamy stovetop scalloped potatoes are prepared in a skillet, bubbling hot and covered with a layer of melted cheddar cheese. You don’t have to turn the oven on to make these scalloped potatoes!
How long it takes: 48 minutes
Equipment you’ll need: sharp knife, large skillet with lid, stove
Servings: 6
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!
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.
About Skillet 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 made in one pan.
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.
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!
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.
- Cream: Only a half 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 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. 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.
Let ’em rest. Turn the burner off, and let the scalloped potatoes rest, 5 to 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.
Serving Ideas
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.
Recipe Variations
As I mentioned earlier, you can make these scalloped potatoes without cheese for a more classic dish. Or try some of these variations:
- Try a different variety of cheese: 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.
- Vegetarian: Substitute vegetable broth for the chicken broth.
- Make them in an electric skillet.
Refrigerate: If you have leftover scalloped potatoes, cover them tightly and store in the fridge for up to 4 days.
Freeze: Freezing 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.
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! We add a new meal plan weekly.
More Potato Recipes
Stovetop Scalloped Potatoes
Ingredients
- 1 tablespoon unsalted butter
- 2 pounds potatoes, thinly sliced (about ⅛ -inch slices)
- ½ medium onion, thinly sliced into half-moons
- ¾ cup reduced sodium chicken broth (or vegetable broth)
- ½ cup heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground pepper
- pinch freshly grated nutmeg (or ground nutmeg)
- 1 ¼ cups shredded sharp cheddar cheese
- Fresh chives for topping, optional
Instructions
- 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, 2 pounds potatoes, thinly sliced, ½ medium onion, thinly sliced into half-moons
- 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 to 15 minutes or until potatoes are fork tender and sauce has started to thicken.¾ cup reduced sodium chicken broth, ½ cup heavy cream, ½ teaspoon kosher salt, ¼ teaspoon coarse ground pepper, pinch freshly grated nutmeg
- Sprinkle with cheese, cover the pan, and cook for 2 to 3 minutes or until cheese is melted.1 ¼ cups shredded sharp cheddar cheese
- Optional: If you are using an oven-safe skillet, broil under high heat for 2 to 3 minutes or until golden brown on top.
- Let stand for 5 to 10 minutes before serving for sauce to thicken.
- If desired, top with fresh chives before serving.
Notes
- Potato notes: Peel thicker skinned potatoes (i.e. Russet) or leave thin skinned potatoes (i.e. red, yellow) 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.
- Storage: Store leftover scalloped potatoes in the fridge for up to 4 days. They do not freeze well.
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!
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!