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Skillet Scalloped Potatoes

Our garden is a big inspiration when I'm cooking. This recipe turns produce from my husband's potato patch into a side dish we want to eat at every meal. —Lori Daniels, Beverly, West Virginia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 tablespoon butter
  • 1 pound small red potatoes, thinly sliced (about 3 cups)
  • 1 tablespoon dried minced onion
  • 3/4 cup chicken broth
  • 1/2 cup half-and-half cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese

Directions

  • In a large nonstick skillet, heat butter over medium heat. Add potatoes and onion; cook and stir 5 minutes.
  • Stir in broth, cream, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until potatoes are tender. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted.
Nutrition Facts
3/4 cup: 269 calories, 16g fat (9g saturated fat), 52mg cholesterol, 856mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 10g protein.
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Reviews

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Average Rating:
  • Mary
    Apr 26, 2020

    It’s a fairly simple recipe that really only take about 30 minutes to make. I usually add a little more salt and I have to simmer the potatoes for about 20 minutes, not just 10-12. Sometimes I used 1/2 cup or so fresh diced onion instead of dehydrated, but my kids don’t notice the difference. Overall, it’s my go-to recipe for scalloped potatoes.

  • Rachel
    Mar 28, 2020

    I know I made some mistakes, so I don’t know if three is a truly fair rating. I used my cast-iron skillet and it browned the butter too fast when I only wanted to melt it and then when I put in the dehydrated onions, it burned them. I should have dumped that out, let the pan cool down, and started over because my potatoes had a bit of a dark flavor, and a brownish sauce, and then of course, I had the flecks of burnt onion through it. I’ll use a regular skillet next time start, with a lower temperature, and actually use fresh or frozen chopped onion, but not dehydrated. Not thrilled with it this time, but I’ll make it again and see if using a different skillet and not using just dehydrated onion, and make sure I melt the butter at a lower temperature results in a better dish. I like the concept of this because my oven is broke right now but I didn’t do it too well.

  • Elizabeth
    Nov 4, 2019

    These are a weeknight favorite in my house.

  • astarzynski
    May 7, 2019

    Excellent!!!!! Also added some ham.

  • soccywackie67
    Apr 28, 2018

    The best Skillet scalloped potatoes ever!! I added slices of ham .

  • puzzlemad
    Jul 15, 2017

    Good but took way longer to cook through, about 20 minutes longer than suggested. Unlike a couple other reviews mine thickened up nicely. It could have been because it cooked longer or I may have used more potato. I used about 4 medium red potatoes.

  • Clduff
    Jun 21, 2017

    This tasted good but as one other review stated, I ended up with way to much liquid. It needs something to thicken up the broth/half and half. I used amounts listed in the recipe, just too wet.

  • Donald
    Jun 8, 2017

    No comment left

  • Momof4.5
    Sep 11, 2016

    I made this as written, except that I added ham also. My kids said that it was the best ham and scalloped potatoes that I have made!

  • Nelvan12
    Apr 11, 2016

    Made this tonight. I added chopped fresh spinach while cooking then added green onion on top while melting the cheese. Was delicious and will definitely make again!