Stove Top Scalloped Potatoes
Indulge in the creamy comfort of Stove Top Scalloped Potatoes, a quick and delicious twist on the classic baked dish that’s perfect for weeknight dinners or holiday gatherings. Made with thinly sliced Russet potatoes cooked in a velvety cheese sauce infused with garlic, onions, and a hint of Parmesan, this one-pan recipe comes together in just 45 minutes. By preparing these scalloped potatoes on the stove, you’ll enjoy tender, flavorful layers without the wait of traditional oven baking. The cheddar-infused sauce blankets every slice, ensuring rich, cheesy goodness in every bite. Garnish with fresh thyme for an elegant touch, and serve it as a standout side dish that pairs beautifully with roasted meats, grilled vegetables, or a crisp salad. With simple ingredients and an approachable cooking method, this dish brings gourmet appeal straight from the skillet to your table!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cloves Garlic cloves, minced
- 1 medium Yellow onion, thinly sliced
- 2 cups Cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 sprig Fresh thyme (optional, for garnish)
Instructions
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Set aside.
In a large, deep skillet with a lid, melt the butter over medium heat.
Add the thinly sliced onion and minced garlic to the skillet. Sauté for 2-3 minutes until softened and fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to make a roux. Cook for 1-2 minutes, ensuring the flour doesn’t brown.
Gradually whisk in the milk and heavy cream, stirring continuously until the mixture begins to thicken, about 3-4 minutes.
Stir in the salt, black pepper, shredded cheddar cheese, and grated Parmesan cheese. Continue stirring until the cheeses are completely melted and the sauce is smooth.
Lower the heat to medium-low and gently add the potato slices to the skillet, ensuring each slice is coated with the sauce. Layer them evenly if needed.
Cover the skillet with a lid and cook for 20-25 minutes, stirring occasionally to prevent sticking, until the potatoes are tender when pierced with a fork.
Once the potatoes are fully cooked and tender, remove the lid and allow the sauce to thicken for an additional 2-3 minutes.
Garnish with fresh thyme, if desired, and serve hot.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 739 mg | 32% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.0 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 465 mg | 36% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 1178 mg | 25% | |
*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.
