Put some cheese-covered carbs in front of me, and I get weak in the knees.
You could serve up pasta with Parmesan, mac and cheese, or crusty bread with melted mozzarella, and I would dive in face-first with reckless abandon.
Cheesy carbs of any sort are just my thang... but the true obliterator of any semblance of self-control I have is Skillet Scalloped Potatoes.
For me, one skillet is like one serving. Forget the main course, I’m havin’ taters tonight! No, but really.
Now these are some special scalloped potatoes, because I like to layer on the cheese like it’s going out of style. Between the spirals of overlapping thinly-sliced potato pieces is a heavy-handed “sprinkle” of cheese. A little thyme and garlic boosts the flavor, and the Gruyere melts in an almost french-onion-soup fashion inside and on top.
I think these would be a great side dish for any event, and with Easter coming up, I just had to share them with you. My birthday is on Easter, so if anyone wanted to cook me up a side dish of these as a “congratulations on getting older” gift, I wouldn’t complain. Hint hint, nudge nudge.
Skillet Scalloped Potatoes
Prep Time: 15 mins- Cook Time: 1 hour 15 mins
- Total Time: 1 hour 30 minutes
Print Recipe
Pin RecipeIngredients
- 6 medium Yukon Gold potatoes, peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 1 1/2 cups milk
- 1 1/2 – 2 cups shredded Gruyere cheese
- 2 cloves garlic, minced
- 1 sprig thyme
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- Heat a 9 inch skillet over medium heat. Add the butter and reduce heat to low. Once the butter melts, add in the flour and whisk for 30 seconds. Add in the garlic, thyme, a pinch of salt and pepper, and whisk in the milk until smooth. Remove the skillet from the heat and pour the milk mixture into a separate bowl.
- Arrange the sliced potatoes in the skillet in an overlapping spiral pattern. Season each layer with a bit of salt and pepper, and sprinkle cheese between every layer of the potatoes.
- Pour the milk mixture back over the potatoes and then cover the top layer of potatoes with the remaining cheese.
- Cover with foil and bake for 1 hour. Remove the foil and bake for 5-10 minutes until top is golden.
- Let cool for 5-10 minutes and then serve!
Get recipes delivered hot & fresh to your inbox!
JoeyfromSC says
May 2, 2014 at 3:05 amlooks delicious! love your blog!
Morgan says
May 2, 2014 at 8:47 amThanks, Joey!
Shari says
March 6, 2015 at 1:57 amWouldnt this be more like an AuGratin potatoe recipe? Scalloped potatoes arent suppose to be cheesy….looks delish though!
Crystal says
December 24, 2015 at 10:02 amHi Morgan, do you think it would still turn out okay if I doubled the recipe and cooked it in a 4 quart pan instead of the cast iron? This looks amazing though, I’m cooking it as a side for our family Christmas dinner tomorrow, I can’t wait to try it!!
Morgan says
January 17, 2017 at 4:08 pmHi Crystal, I’m sorry that I missed this comment. For anyone who is wondering: I do think that the recipe would work in a 4 quart pan, so long as it was oven-safe. You may have to increase the cook time for all of the potatoes to cook through, though!
Sandra says
September 13, 2016 at 10:23 pmI tried this recipe and it was super good. Thanks!
Morgan says
January 17, 2017 at 4:05 pmGlad to hear it, Sandra!
Amanda says
February 3, 2017 at 12:18 pmIs it really difficult to clean off the cast iron after making this? I don’t want to ruin my freshly seasoned pan
Christina G says
March 19, 2017 at 1:23 pmPersonally, I would give your skillet a fresh skim of canola or vegetable oil. When you clean the pan, use some water and use a spatula to dig it out. I generally use a plastic one, sometimes a metal one to get the extra stubborn stuff off. Don’t use soap in a seasoned cast iron skillet. Dry out with paper towels and let it thoroughly air dry.
Danielle says
April 1, 2017 at 2:57 pmCan you use a normal glass rectangular pan? If so does the cook time change?
Gloria says
August 17, 2018 at 12:46 pmIs there another cheese that be substituted
Carol Stephens says
November 15, 2018 at 6:39 pmMy husband was in the Navy years ago and always said he did not like potatoes after eating them 4 times a day in the Navy. I made this dish for the first time a couple of months ago. Not only did he rave about it but begs me to make it frequently. I have made it in the cast iron skillet and in glass bakeware. Nothing fazes this recipe! It always turns out superbly. This can be made ahead, except for the baking part. Thank you for an amazing dish!