Scalloped Potatoes on the Stovetop
Indulge in the ultimate comfort food with these creamy and cheesy Scalloped Potatoes on the Stovetop, a quick and delicious twist on a classic side dish. Thinly sliced Russet potatoes are smothered in a velvety garlic cream sauce, made rich and flavorful with whole milk, heavy cream, and a roux of butter and flour. Topped with a melty blend of Gruyère and cheddar cheeses, this stovetop version skips the oven but keeps all the indulgence intact. With just 15 minutes of prep and 35 minutes of cooking time, this dish is perfect for weeknight dinners or holiday feasts. Garnished with fresh parsley for a pop of color and freshness, these scalloped potatoes are both visually stunning and irresistibly delicious. Treat your family to this cozy, one-skillet masterpiece!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Gruyère cheese
- 1 cup Cheddar cheese
- 2 tablespoons Fresh parsley
- 1 teaspoon Olive oil
Instructions
Peel the potatoes and slice them thinly (about 1/8 to 1/4 inch thick) using a sharp knife or a mandoline slicer. Set aside in a bowl of cold water to prevent browning.
Mince the garlic cloves and set them aside. Shred the Gruyère and cheddar cheeses, and chop the parsley for garnish.
In a large, heavy-bottomed skillet, heat the olive oil and butter over medium heat until melted and bubbling.
Add the minced garlic to the skillet and sauté for 30 seconds, stirring constantly to prevent burning.
Sprinkle the flour into the skillet and whisk it into the butter and garlic to form a smooth roux. Cook for 1–2 minutes until slightly golden but not browned.
Gradually pour in the milk, whisking constantly to avoid lumps. Add the heavy cream and continue whisking until smooth.
Season the mixture with salt and black pepper. Cook for 2–3 minutes, stirring frequently, until the sauce thickens.
Drain the potatoes and pat them dry with a clean kitchen towel. Gently add the potato slices to the skillet, making sure they are evenly coated in the creamy sauce.
Cover the skillet with a lid and reduce the heat to low. Simmer for 25–30 minutes, stirring occasionally to ensure the potatoes don’t stick to the bottom of the pan, until the potatoes are tender and cooked through.
Sprinkle the shredded Gruyère and cheddar cheeses evenly over the top of the potatoes. Cover again and let the cheese melt for 3–5 minutes.
Remove the skillet from heat and garnish with freshly chopped parsley before serving.
Serve hot and enjoy your creamy, cheesy stovetop scalloped potatoes!
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 5.4 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 467 mg | 36% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 753 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
