Skillet Cheesy Scalloped Potatoes
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!
Servings: 6
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
Don’t use preshredded cheese, which contains stabilizers to prevent caking. By adding cornstarch yourself, you can control the dish’s texture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
If you make ½x this recipe (serves 2-3), you will need an 8-inch non-stick skillet with a lid. If you make 2x this recipe (serves 8-12), you will need a 12-inch non-stick skillet with a lid. You will also need to increase and decrease the cooking time by 2-3 minutes. Also note that if you adjust any recipe by the markers on the recipe card (11x, 2x, 3x), only the amount and unit will change. The values in the name and notes will not change.
Nutrition
Calories: 326kcal | Carbohydrates: 26g | Protein: 12g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 684mg | Potassium: 579mg | Fiber: 2g | Sugar: 2g | Vitamin A: 670IU | Vitamin C: 9mg | Calcium: 287mg | Iron: 1mg
