Stovetop Scalloped Potatoes
User Reviews
5
Stovetop Scalloped Potatoes
Description
Stovetop Scalloped Potatoes begin by browning peeled, thinly sliced potatoes and white onion in butter over medium heat. A mixture of chicken broth, heavy whipping cream, salt, and black pepper is added, and the mixture is brought to a boil then simmered covered until the potatoes are fork-tender. Shredded cheddar cheese is sprinkled on top without stirring in, then melted under the covered pan or broiled briefly to achieve a lightly browned top.
The texture combines tender potato slices in a creamy sauce with pockets of melted cheese on top. The thin slicing promotes even cooking and soft consistency. Green onions added as a garnish contribute a fresh note that balances richness.
This dish works well as a hearty side accompanying roast meats or as a comforting vegetarian option. Using different cheeses like Asiago or Gruyère can provide varied flavor. Thicker potato slices may be preferable with waxy potatoes to prevent overcooking.
Ingredients
- 2 lbs potato Peeled and thinly sliced (1/8" thick
- 1 Tbsp butter
- 1/2 white onion Thinly sliced into half moons
- 1 cup chicken broth
- 1/2 cup heavy whipping cream
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups cheddar cheese shredded
- 1 talk green onions Diced for topping, optional
Instructions
- Heat the butter in a large skillet over medium heat. Add in the potatoes and onions. Cook for approximately 5-10 minutes stirring frequently until the potatoes are browning slightly.
- In a small bowl, combine the broth, heavy whipping cream, salt and pepper. Add this mixture to the pan. Increase the high and bring this mixture to a boil. Then reduce the heat to low, cover and cook for 13-15 minutes or until the potatoes are fork tender.
- Uncover, top with the shredded cheese. Do not mix in as the potatoes may fall apart. Recover the pan and cook for 2-3 minutes until the cheese has fully melted.
- Move the pan to the oven (if you are using an oven safe pan) and broil uncovered for 2-3 minutes to slightly brown the top of the potatoes.
- Then let the potatoes sit for 10-15 minutes to allow the sauce to thicken before serving.
- Serve topped with the green onions and enjoy!
Notes
- Russet potatoes work well, but thicker slices are better for red or yellow potatoes to avoid overcooking.
- Try Asiago, Gruyère, or other favorite cheeses as alternatives to cheddar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 11g | 22% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 72mg | 24% |
| Sodium | 464mg | 19% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 747IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 287mg | 29% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
