Skillet Scalloped Potatoes

Photo by Tricia T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    medium Yukon Gold potatoes, peeled and thinly sliced

  • 4

    tablespoons unsalted butter

  • 3

    tablespoons all purpose flour

  • 2 1/2

    cups milk

  • 2

    cups shredded Gruyere cheese

  • salt and pepper

  • use skim milk to cut down on fat and calories

  • gruyere cheese can be substituted for your favorite mozzarella, cheddar or other shredded cheese

Directions

Preheat oven to 400ºF. Heat an 8 to 9-inch oven safe skillet over medium heat. Add 3 tablespoons of butter and reduce heat to low; cook until melted and frothy. Add flour and whisk until lightly browned and raw taste is cooked about, about 30 seconds. Season with salt and pepper. Whisk in milk until smooth. Remove skillet from heat and pour milk mixture into a bowl or large measuring cup. In a separate bowl, toss sliced potatoes with salt and pepper. Arrange potato slices in the skillet so that they slightly overlap. Using 1 ½ cups of the cheese, sprinkle between every second layer of potato. Pour milk mixture back into the skillet to coat potatoes. Top potatoes with remaining ½ cup cheese. Dot the cheese with the remaining tablespoon of butter; season with pepper. Cover with boil and bake for 60 minutes. Remove foil and bake or broil for 5-10 minutes until top is golden and bubbly. Remove from the oven and let stand for 10 minutes before serving.

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