Stovetop Scalloped Potatoes (straightforward!)

At a glance

What stands out: These creamy stovetop scalloped potatoes are prepared in a skillet, rather than baking them in your oven. They’re so straightforward to mix that you’ll never resort to boxed potatoes again!

How long it takes: 48 minutes
Equipment you’ll need: sharp knife, large skillet with lid
Servings: 6

Cheesy Scalloped Potatoes (In a Skillet!)

It’s hard to think of something more rich than creamy scalloped potatoes. Just imagine thinly sliced potatoes, sweet bites of onion, creamy sauce, topped with a layer of sharp cheddar cheese!

(Technically, the cheddar cheese makes these scalloped potatoes “au gratin,” but we won’t quibble over the fine points. Stovetop scalloped potatoes are so good, you’ll love them with or without cheese.)

If you love traditional cheesy potatoes, consider these skillet scalloped potatoes as cheesy potatoes’ sophisticated big sister.

From-scratch Scalloped Potatoes

So much better (and healthier) than boxed potatoes. Maybe your only experience with scalloped potatoes has been from a box. You know, the one that says “made with 100% real sliced potatoes.” Why would you even have to make that claim? Take a look at the ingredient list. It’s shocking! We counted 31 ingredients, including MSG, preservatives, and artificial flavor and colors. Make your own scalloped potatoes with less than 10 ingredients (and real potatoes!).

Stovetop scalloped potatoes are straightforward to mix. We bet you’re thinking you’ll have to make a white sauce first! Nope! This recipe is seriously straightforward and it’s all made in one pan, so clean up is straightforward, too!

You don’t have to turn on the oven. We love to make these on warm days, when we don’t want to heat up our kitchen. You may be skeptical about making scalloped potatoes on the stovetop since they are traditionally baked in the oven, but don’t worry, you’re going to love these. Guaranteed!

They take less time to cook. And instead of baking them for an hour or more, on the stovetop you’ll have creamy scalloped potatoes in about 30 minutes!

Christina P. Said:

“we made these today and we're pleased because they took less time [than our] mother’s rich scalloped potatoes. We're keeping this recipe and we thank you! We had trouble putting down our fork! Our sister LOVED THEM!”

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What goes in

• Potatoes: Yes, real potatoes, not dried facsimiles. Use whatever type of potatoes you like or happen to have in your pantry: Russet, Yukon gold, red, or just plain brown potatoes.
• Onions: Any type of onion is fine. We usually use regular yellow cooking onions.
• Butter: Butter adds rich flavor. You’ll use just one tablespoon to sauté the onions and potatoes.
• Creamy sauce: You’ll need a half cup of heavy cream, plus chicken or vegetable broth to make this ultra-creamy sauce. It’s lightly seasoned with a hint of nutmeg, along with salt and pepper.
• Shredded cheese: While it is optional, a layer of melted cheddar cheese on top of these stovetop scalloped potatoes is just so tasty, you won’t want to leave it out.

How it comes together

Prepare your potatoes. Scrub, and slice the potatoes thinly. If you have a thicker skinned potatoes like russets, you’ll want to peel them first. Thin-skinned varieties like red or yellow potatoes don’t require peeling, just a good scrub. If you have a mandolin, all the better. You’ll be able to slice the potatoes even more quickly.

Simmer. Slice an onion into half moons, and you’re ready to get started. Melt a bit of butter in a large skillet, and add the potatoes and onions. Cook for five minutes or so, then add the broth, cream, nutmeg, salt and pepper. Bring to a simmer, cover, and simmer over low heat for 15 minutes.

Add cheese. Sprinkle the cheese right over the top of the potatoes, put the cover back on the pan, and simmer for a few more minutes, until the cheese is nice and melty.

Cool. Turn the burner off, and let the scalloped potatoes cool, 5 to 10 minutes, to let the sauce settle down and thicken a bit.

Serving Ideas

Creamy stovetop scalloped potatoes are a reliable side dish. Try them with grilled chicken or salmon. Make a pork roast in your Instant Pot. Serve them with air fryer breaded pork chops or classic meatloaf.

Ways to change it

• Try a different kind of cheese. Any cheese that melts well would work. Freshly grated cheese melts better than pre-shredded. Try Gruyère, Swiss, fontina, Asiago, or whatever you like best.
• Add bacon crumbles or diced ham.
• Garnish with fresh herbs. Chopped chives, parsley, or dill would go well with the potatoes.

Keeping leftovers

Refrigerate: If you have leftover scalloped potatoes, cover them tightly and store in the fridge for up to 4 days.

Freeze: Freezing stovetop scalloped potatoes isn’t recommended. The texture of the potatoes is affected and the sauce tends to separate.

Reheat: Reheat gently in the microwave, on the stove, or in the oven until heated through. Try not to overheat the potatoes because the sauce may separate.

Free Meal Plan

Interested in a weekly meal plan that includes this recipe? Take a look at our Meal Plan #30. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let us do the planning for you this week!

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Dill Roasted Potatoes with Lemon

• Yield: 6 servings
• Prep: 15 minutes
• Cook: 23 minutes
• Total: 48 minutes

Ingredients

• 2 pounds potatoes (see note)
• ½ medium onion
• ¾ cup reduced sodium chicken broth (or vegetable broth)
• ½ cup heavy cream
• ½ teaspoon kosher salt
• ¼ teaspoon coarse ground black pepper
• pinch freshly grated nutmeg (or ground nutmeg)
• 1 tablespoon unsalted butter
• 1 ¼ cups shredded sharp cheddar cheese
• fresh chives for topping, optional

Method

1. Slice the potatoes into thin slices, about ⅛-inch thick. Try to keep the slices as even as possible so they cook evenly. Peel the onion, cut it in half vertically, and thinly slice it into half moons. If you prefer, it can be chopped instead.
2. In a large measuring cup or small bowl, combine broth, cream, salt, pepper, and nutmeg to make the sauce. Set aside.
3. In a large skillet that has a lid, heat butter over medium heat. Add potatoes and onions and cook, stirring frequently, for 5 minutes.
4. After the potatoes have cooked 5 minutes, add the sauce to the skillet, and increase heat to medium-high. Bring to a boil. Reduce heat to a simmer (medium-low heat), and cover pan. Cook, covered, for 13 to 15 minutes or until potatoes are fork-tender and the sauce has started to thicken.
5. Sprinkle with cheese, cover the pan, and continue to cook over low heat for 2 to 3 minutes, or until cheese is melted.
6. Take the pan off the heat, and let potatoes cool for 5 to 10 minutes before serving. The sauce will continue to thicken as the potatoes cool.
7. If desired, top with fresh chives before serving.

Notes

Potato choices: You can use russet or other thicker-skinned potatoes. We peel those before slicing them. Red or Yukon gold (yellow) potatoes are tender-skinned so you can simply scrub them and leave them unpeeled.

Cheese variations: If desired, omit cheese, or use a different kind of cheese, such as Gruyère, Swiss, fontina, Asiago, or whatever you like best.

Pro tip: If you prefer, broil the potatoes under high heat for 2 to 3 minutes or until golden brown on top. Be sure to use an oven-safe or cast iron skillet if you plan on broiling the potatoes.

Storage: Store leftover scalloped potatoes in the fridge for up to 4 days. They do not freeze well. Reheat gently in the microwave (50% power) or on the stove. Try not to overheat them which may cause the sauce to separate.