Stove Top Scalloped Potatoes Skillet
Indulge in the ultimate comfort food with this creamy and irresistibly cheesy Stove Top Scalloped Potatoes Skillet. This one-pan wonder features thinly sliced russet potatoes layered in a luscious, velvety sauce made from a blend of sharp cheddar and Parmesan cheese, infused with garlic and onion powder for a punch of savory flavor. Unlike traditional oven-baked recipes, this version is cooked entirely on the stovetop, making it a quick and convenient side dish or a hearty standalone meal. With just 15 minutes of prep time and a single skillet, you’ll have tender, flavorful potatoes coated in a rich cheese sauce, topped with fresh parsley for a vibrant finish. Perfect for weeknight dinners or holiday feasts, this recipe transforms simple ingredients into a decadent dish everyone will love!
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Recipe Information
Ingredients
- 4 medium-sized russet potatoes
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 cups heavy cream
- 1.5 cups sharp cheddar cheese
- 0.5 cups Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Peel the russet potatoes and slice them into thin, even rounds about 1/8-inch thick. Use a mandoline slicer if available for uniformity.
In a large, deep skillet, melt the unsalted butter over medium heat.
Once the butter is melted, whisk in the all-purpose flour to create a roux. Cook for 1-2 minutes, whisking constantly, to remove the raw flavor of the flour.
Gradually pour in the whole milk and heavy cream, whisking continuously to prevent lumps. Let the mixture cook until it starts to thicken, about 3-5 minutes.
Stir in the garlic powder, onion powder, salt, and black pepper to season the creamy sauce.
Reduce the heat to low and add the sharp cheddar cheese and Parmesan cheese to the skillet. Stir until the cheeses have melted and the sauce is smooth.
Gently layer the potato slices into the skillet, ensuring they are evenly coated with the cheese sauce. Use a spoon to carefully submerge and arrange them as needed.
Cover the skillet with a lid and let the potatoes cook on low heat for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
Remove the lid and let the dish cook for an additional 5 minutes to allow the sauce to slightly thicken.
Sprinkle the scalloped potatoes with fresh parsley before serving for added color and flavor.
Serve hot as a comforting side dish or enjoy it on its own!
Nutrition Facts
Calories |
2617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.7 g | 206% | |
| Saturated Fat | 99.3 g | 496% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 4107 mg | 179% | |
| Total Carbohydrate | 199.2 g | 72% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 31.7 g | ||
| Protein | 97.3 g | 195% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2402 mg | 185% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4759 mg | 101% | |
*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.
