West Bend Electric Skillet Scalloped Potatoes
Transform your weeknight dinner with these irresistibly creamy West Bend Electric Skillet Scalloped Potatoes, a comforting classic made quick and easy with your trusty electric skillet. Thinly sliced potatoes are layered with rich, homemade cheddar cheese sauce, tangy onions, and a hint of garlic, then gently cooked to tender perfection. This foolproof one-skillet recipe not only saves you oven space but also ensures perfectly golden, cheesy layers every time. Ideal for a family meal or holiday side dish, these scalloped potatoes are finished with a sprinkle of paprika for a beautiful burst of color and flavor. Ready in under an hour, this recipe delivers hearty, indulgent flavor with minimal effort!
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Recipe Information
Ingredients
- 6 medium-sized Potatoes
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cups Cheddar cheese, shredded
- 1 medium Onion, finely chopped
- 0.5 teaspoons Paprika
- 1 as needed for greasing Cooking spray
Instructions
Peel the potatoes and thinly slice them, about 1/8-inch thick. Set them aside in a bowl of cold water to prevent browning.
Place the West Bend electric skillet on a flat surface and lightly grease it with cooking spray.
Set the skillet temperature to 350°F and add the butter. Once the butter is melted, stir in the flour to make a smooth roux.
Gradually pour in the milk, whisking constantly to create a creamy sauce. Let it thicken for 3-4 minutes.
Add the garlic powder, salt, black pepper, and 1 1/2 cups of shredded cheddar cheese into the sauce. Stir until the cheese is fully melted and the sauce is smooth. Turn off the heat.
Drain the potatoes and layer one-third of the slices evenly across the bottom of the skillet. Sprinkle with some chopped onions and pour one-third of the cheese sauce over the layer.
Repeat the layering process with the remaining potatoes, onions, and cheese sauce, ensuring each layer is evenly spread.
Sprinkle the top layer with the remaining 1/2 cup of shredded cheddar cheese and paprika for added color and flavor.
Cover the skillet with the lid and reduce the temperature to 300°F. Cook for 40-50 minutes, or until the potatoes are tender when pierced with a fork.
Once cooked, allow the dish to cool for 5-10 minutes before serving. Enjoy your creamy, cheesy scalloped potatoes!
Nutrition Facts
Calories |
2443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 3903 mg | 170% | |
| Total Carbohydrate | 242.8 g | 88% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 36.9 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 2278 mg | 175% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 4852 mg | 103% | |
*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.
