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These Skillet Cheesy Scalloped Potatoes are indulgently creamy and packed with cheesy goodness. This simple yet comforting side dish is prepared in just one skillet, making it an ideal choice for both busy weeknights and festive gatherings!
Why You’ll 🫶🏻 these Potatoes
Skillet cheesy scalloped potatoes are a favorite for their luscious creaminess and deep flavor, all prepared quickly on the stovetop without an oven. This delightful side dish complements a variety of meals and can be ready in just about 30 minutes. By cooking entirely in a skillet, you not only minimize cleanup but also enhance the taste through browning and bubbling directly in the pan. The result is a smooth, cheese-infused sauce that clings to each slice, eliminating the need for a separate roux or sauce. Perfect for busy weeknights yet impressive enough for holiday gatherings, these scalloped potatoes are sure to please! Enjoy! ~Nicole
Key Ingredients for Skillet Cheesy Scalloped Potatoes
Equipment Needed
Tips For Making Skillet Cheesy Scalloped Potatoes
Adjust oven rack to upper-middle position and preheat the oven to 425°F. Make sure you have everything mise en place before you begin.
- Using a mandoline, slice the peeled potatoes into ¼-inch-thick slices. Any thinner, and they will turn to mush; any thicker, and they will not cook until tender. Do not soak them in water or rinse them. That will remove any starch. There may be a slight oxidation, but that will not. affect the flavor of the dish.
- In a small bowl, toss together the Cheddar-Gruyère and 2 teaspoons of the cornstarch. In a separate small bowl, toss together the remaining teaspoon of cornstarch and Parmesan; set aside.
- Heat the oil in a 10-inch non-stick skillet over medium-high heat until shimmering. Add the onion and sauté until softened and lightly browned, about 5 minutes. Add the garlic and thyme and cook until fragrant, about 30 seconds.
- Add the cream, broth, potatoes, salt, and pepper to the onion mixture and bring to a boil. (It will seem like they won’t fit, but they will. You can use a small spatula to submerge them, or if you have asbestos hands, as I do, you can press them down.) 😉
- Bring to a boil, cover, and reduce the heat to medium-low, and simmer until the potatoes are nearly tender, about 12-14 minutes.
- Off heat, gently stir in the Cheddar-Gruyère mixture. (I use a small spatula to tuck the cheese between the slices.)
- Sprinkle Parmesan mixture evenly over the top.
- Bake until golden brown, about 14-16 minutes. Transfer to a rack to cool for 10 minutes before serving, then dig in!
Substitutions
- You can use mild, sharp, yellow, or white Cheddar cheese.
- You can use dried thyme instead of fresh thyme, but you will need to decrease the amount by half.
Serving Suggestions
These delicious scalloped potatoes pair wonderfully with a roasted whole chicken or steak. For culinary inspiration, consider these fantastic main-dish recipes.
- Roast Chicken
- Apricot, Brown Sugar Glazed Ham
- Pan-Seared Steak
- Choucroute-Garnie
- Standing Rib-Roast with Au Jus
- Braised Pork Hash
For perfect side dish pairings, try these dishes.
They can also be enjoyed on their own with a simple green salad!
You can certainly use a sharp knife. To achieve uniform slices, mark the potato every ¼ inch with the tines of a fork.
Half-and-half will not give you the creamy richness of these scalloped potatoes.
Once completely cooked, they will not freeze well. If you are making the dish for someone else or for another time, slightly undercook the potatoes when boiling and when baking for the best results. Gently transfer the undercooked potatoes to freezer-safe containers, and freeze for up to two months. Thaw in the refrigerator. Transfer to a baking dish, cover with foil, and reheat at 350°F for 20-25 minutes. For a browned top, remove the foil in the last 5-10 minutes of baking.
Other potato side dishes you may enjoy…
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Skillet Cheesy Scalloped Potatoes
Ingredients
- 4 ounces sharp white Cheddar cheese, shredded (about 1 cup)
- 1 tablespoon cornstarch, divided
- 2 ounces Parmesan cheese, grated (about 1 cup)
- 2 teaspoons vegetable oil
- 1 small yellow onion, finely chopped (about 1 cup)
- 2 medium garlic cloves, minced
- 1 teaspoon minced fresh thyme , or ½ teaspoon dried thyme
- ⅔ cup low-sodium chicken stock, Homemade or store-bought
- ⅔ cup heavy cream
- 24 ounces (about 2 large) Russet potatoes , peeled and slick ¼-inch thick
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
Ganish
- 1 tablespoon chopped fresh flat-leaf parsley
Instructions
- Adjust the oven rack to the upper-middle position and heat the oven to 425℉. Toss cheddar and 2 teaspoons cornstarch together in a bowl until well combined. Toss the Parmesan and the remaining 1 teaspoon of cornstarch together in a second bowl until well combined.
- Heat oil in a 10-inch nonstick, oven-safe skillet over medium heat until shimmering. Add onion and cook until browned, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add broth, cream, potatoes, salt, and pepper, and bring to a boil. Reduce heat to medium-low, cover, and simmer until potatoes are nearly tender, about 12-14 minutes.
- Off the heat, stir in the cheddar mixture, then press the potatoes into an even layer. Sprinkle Parmesan mixture evenly over top and bake until golden brown, about 14-16 minutes. Let potatoes cool on a wire rack for 10 minutes. Sprinkle with parsley and serve. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from The Complete Cooking for Two Cookbook, by ATK
