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Potatoes and more potatoes – I think you are going to love these Stovetop Scalloped Potatoes. They are easy to make and just as delicious as the ones made in the oven.
My family loves scalloped potatoes and this slow cooker scalloped potatoes recipe is a favorite side dish recipe in my house. However, sometimes, I just don’t have the time to make them in the slow cooker.
Luckily, I learned how to make this cheesy scalloped potatoes recipe that is made on the stove top instead of in the oven or slow cooker. They’re just as delicious but can be made in under 30 minutes which is always a win in my book! Think fried potatoes, but with cheese! They are the perfect side to serve with Ham Steak.
Table of Contents
Why This Recipe Works
These potatoes are so easy to make, once you have peeled and sliced your potatoes, these only take 20 minutes to cook and are packed with flavor!
Which makes this an easy weeknight side dish recipe or a delicious addition to your holiday meal. You can easily make with a variations of ingredients including fresh herbs or different types of cheeses.
Ingredients
- Sliced Potatoes – Generally I use Russet potatoes but Red Potatoes or Yellow Potatoes would work great in this recipe too.
- Butter – We used unsalted butter
- White Onion (thinly sliced) – If you’re to a huge onion fan, you can leave them out but they add a delicious flavor so I encourage you to give them a try.
- Chicken Broth – You can also use chicken stock
- Heavy Whipping Cream – Half and Half would work as well.
- Shredded Cheddar Cheese – White Cheddar would be delicious in this recipe too.
- Green Onions (diced) – I usually top these when serving.
Scroll to the bottom for the full recipe in the recipe card.
How to Make Scalloped Potatoes in a Skillet
- Step 1 – First melt the butter in a large skillet over medium heat.
- Step 2 – Then combine potatoes and onions together in the pan. Cook for approximately 5-10 minutes until the potatoes are slightly browned. You’ll want to make sure to stir frequently so that they potatoes do not over cook.
- Step 3 – Then in a separate small bowl, stir together the chicken broth, heavy whipping cream, salt and pepper. Next add this mixture to the pan and bring to a boil.
- Step 4 – Then cover and reduce heat to low and simmer covered for 13-15 minutes or until potatoes are tender. I usually check with a fork to see if they easily fall apart because that’s the way I like them! Yummy.
- Step 5 – Next uncover the potatoes and sprinkle cheese on top of the potatoes. Just top with the cheese and do not mix in as the potatoes will likely fall apart if you try to mix in the cheese. Cover again and heat on low for a few minutes to completely melt the cheese.
- Step 6 – Move the pan to the oven (make sure that the pan is stovetop and oven safe) and broil uncovered for 2-3 minutes to brown the top of your delicious scalloped potatoes. (This is how my potatoes got that nice brown color on them.)
- Step 7 – Then let the potatoes sit for at least 5-10 minutes to allow the sauce to thicken some. I know it can be hard to wait, but I promise, the wait will be worth it.
- Step 8 – Serve while still warm topped with the diced green onions and enjoy!
Recipe Tips
- Skillet Recommendation – I used my cast iron skillet because I have been loving it lately but any large skillet will work for this recipe.
- Potatoes – Slice the potatoes about the same size so they cook evenly and about the same time.
- Cooking Potatoes – As you are cooking potatoes, make sure to continue to stir as the potatoes and onions are cooking. The potatoes are done cooking when they are fork tender.
- Rest Scalloped Potatoes – After cooking the potatoes in the oven, we recommend to allow the scalloped potatoes mixture to rest. This allows the cheddar cheese sauce to thicken and gives everything time to marinate together.
- Cheese – We recommend shred cheese from bulk cheese instead of using pre-shredded cheese. It melts and taste better and pre-shredded cheese has added ingredients that are not necessary.
Serving Suggestions
Homemade Easy Cheesy Stove Top Scalloped Potatoes are perfect for all your holiday dinners. They pair perfectly with Slow Cooker Christmas Ham Recipe and Slow Cooker Whole Turkey.
We also pair perfectly with these side dishes to fill your plate this holiday.
Frequently Asked Questions
Curdling is generally caused by high heat. Make sure that you watch closely once you add the cream mixture to the potatoes and turn down to low once it has started boiling. If you boil the mixture too long, it may cause the cream mixture to curdle.
Also, I find that milk curdles easier than heavy whipping cream or half and half, so make sure to use either of these for this recipe and make sure that they are fresh and not out of date.
The main difference is how the potatoes are cooked and how the cheese is used in the recipe.
Generally scalloped potatoes are cooked in a cream sauce (like our recipe) and topped with cheese. Whereas, in au gratin potatoes, cheese is layered between the potato slices and also on top as well. So essentially, au gratin potatoes are more cheesy.
I love them both, but I find that scalloped potatoes are easier to make (and still delicious) so I tend to make these more for my family.
Store leftover scalloped potatoes in an airtight container in the refrigerator. The leftovers will last about 3-4 days and are even better the next day. Reheat the leftovers in the microwave or in the oven depending on how much you have leftover.
More Cheesy Potato Recipes
Easy Side Dishes
Cheesy Potato Casserole
Easy Slow Cooker
Crockpot Cheesy Potatoes Recipe
Easy Slow Cooker
Crock Pot Scalloped Potatoes and Ham
Easy Side Dishes
Easy Twice Baked Potatoes
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Stovetop Scalloped Potatoes
Ingredients
- 2 lbs Potatoes Peeled and thinly sliced (1/8" thick)
- 1 Tbsp butter
- 1/2 white onion Thinly sliced into half moons
- 1 cup chicken broth
- 1/2 cup Heavy whipping cream
- 1/2 tsp Salt
- 1/2 tsp black pepper
- 2 cups Shredded cheddar cheese
- 1 Stalk green onions Diced for topping, optional
Instructions
- Heat the butter in a large skillet over medium heat. Add in the potatoes and onions. Cook for approximately 5-10 minutes stirring frequently until the potatoes are browning slightly.
- In a small bowl, combine the broth, heavy whipping cream, salt and pepper. Add this mixture to the pan. Increase the high and bring this mixture to a boil. Then reduce the heat to low, cover and cook for 13-15 minutes or until the potatoes are fork tender.
- Uncover, top with the shredded cheese. Do not mix in as the potatoes may fall apart. Recover the pan and cook for 2-3 minutes until the cheese has fully melted.
- Move the pan to the oven (if you are using an oven safe pan) and broil uncovered for 2-3 minutes to slightly brown the top of the potatoes.
- Then let the potatoes sit for 10-15 minutes to allow the sauce to thicken before serving.
- Serve topped with the green onions and enjoy!
I made these last night to have with ham. Made exactly as directed and they were delicious!
My Mom used to make scalloped potatoes this way so they also brought back good memories 🙂
This was wonderful! I had scalloped potatoes on the table so fast and everyone loved it. Thank you! (I couldn’t wait the whole 10-15 minutes at the end, and it worked just fine)
I tried these when our oven stopped working. What an easy and delicious way to make potatoes!
This was so quick and easy.
I added cooked Ham and Peas to make a full meal. ??
The nutrition notes say that these only have 3 grams of carbs per serving….that can’t be right! Do you know what the correct carb content is? They do sound delicious though……I’m trying to do low carb but I do miss potatoes, more than anything. Cauliflower doesn’t begin to fill in as a substitute as far as I’m concerned.