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Skillet Scalloped Potatoes

Our garden is a big inspiration when I'm cooking. This recipe turns produce from my husband's potato patch into a side dish we want to eat at every meal. —Lori Daniels, Beverly, West Virginia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 tablespoon butter
  • 1 pound small red potatoes, thinly sliced (about 3 cups)
  • 1 tablespoon dried minced onion
  • 3/4 cup chicken broth
  • 1/2 cup half-and-half cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese

Directions

  • In a large nonstick skillet, heat butter over medium heat. Add potatoes and onion; cook and stir 5 minutes.
  • Stir in broth, cream, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until potatoes are tender. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted.
Nutrition Facts
3/4 cup: 269 calories, 16g fat (9g saturated fat), 52mg cholesterol, 856mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 10g protein.
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