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Overhead view of a black skillet on a wooden background with a blue and white linen. In the skillet are thinly sliced potatoes in a creamy sauce, topped with cheese and fresh chives.
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4.62 from 39 votes

Stovetop Scalloped Potatoes

You'll love creamy stovetop scalloped potatoes, prepared in a skillet, bubbling hot and covered with layer of melted cheddar cheese. Oh, so good!
Prep Time15 minutes
Cook Time23 minutes
Additional Time10 minutes
Total Time48 minutes
Course: Sides & Vegetables
Cuisine: American
Servings: 6 servings
Author: Rachel Gurk

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.

Video

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. 

Nutrition

Calories: 305kcal | Carbohydrates: 29g | Protein: 10g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 366mg | Potassium: 715mg | Fiber: 4g | Sugar: 2g | Vitamin A: 589IU | Vitamin C: 31mg | Calcium: 205mg | Iron: 1mg

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