Skillet Scalloped Potatoes
Rich, creamy, and irresistibly cheesy, these Skillet Scalloped Potatoes are a must-try comfort food classic that’s perfect for any occasion. Made with thinly sliced Yukon gold potatoes layered in a velvety sauce of garlic, butter, milk, and heavy cream, then topped with a melty blanket of sharp cheddar and Parmesan cheese, this dish is baked to golden perfection in a cast iron skillet for ultimate flavor. With just 15 minutes of prep time, this one-pan masterpiece is as easy as it is impressive. Whether you’re serving it as a hearty side dish for holiday feasts or an indulgent weeknight treat, the creamy, bubbly texture and hint of fresh thyme will have everyone coming back for seconds. Ideal for fans of scalloped potatoes or au gratin recipes, it’s a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 lbs Yukon gold potatoes
- 3 tbsp Unsalted butter
- 2 units Garlic cloves, minced
- 3 tbsp All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1.5 cups Sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Fresh thyme leaves (optional, for garnish)
- 1 tbsp Olive oil or additional butter (for greasing skillet)
Instructions
Peel the Yukon gold potatoes and slice them thinly (about 1/8-inch thick) using a knife or mandoline. Set aside.
Preheat the oven to 375°F (190°C).
Heat a large oven-safe skillet (cast iron recommended) over medium heat. Grease lightly with olive oil or butter.
In the heated skillet, melt the unsalted butter, then add the minced garlic. Cook for about 1 minute, stirring constantly, until fragrant but not browned.
Sprinkle the all-purpose flour over the melted butter and garlic, whisking continuously to create a roux. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the milk and heavy cream, whisking constantly to combine. Bring the mixture to a gentle simmer until it thickens slightly, about 4-5 minutes.
Stir in 1 cup of the shredded cheddar cheese and all the Parmesan cheese. Continue stirring until the cheese melts completely. Season with salt and black pepper.
Remove the skillet from the heat and carefully layer the sliced potatoes into the sauce, overlapping slightly in a shingle pattern. Ensure all slices are coated with the sauce.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese evenly over the top of the potatoes.
Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the potatoes are tender, the sauce is bubbly, and the top is golden brown.
Remove from the oven and let cool for 5-10 minutes to allow the dish to set.
Garnish with fresh thyme leaves (if desired) and serve warm.
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 675 mg | 29% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.8 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 388 mg | 30% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 699 mg | 15% | |
*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.
