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
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
Reviews
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.
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.
These are a weeknight favorite in my house.
Excellent!!!!! Also added some ham.
The best Skillet scalloped potatoes ever!! I added slices of ham .
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.
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.
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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!
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!