The best and easiest scalloped potatoes—they’re cooked completely in one skillet so there’s no boiling the potatoes or cooking the sauce separately!
Equipment
- Medium skillet
- 2 Tbsp butter
- 1/2 medium onion, diced
- 1 tsp garlic, minced
- 3 Tbsp all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup 1% milk
- 2 cups + 1/2 cup mozzarella (or cheese of choice) cheese, shredded
- 2 tsp chives
- (To taste) salt and pepper
- 1.5 lbs Little Potatoes, sliced or quartered
Instructions
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Step 1
Preheat the oven to 375°F.
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Step 2
In a medium skillet (10-inch to 12-inch), melt the butter. Add the onion and cook for 2 to 3 minutes, until softened. Add the garlic and cook one minute, or just until you can smell it.
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Step 3
Stir in the flour with a whisk until smooth and combined. Add the chicken broth, heavy cream and milk to the skillet and cook, whisking often, until the sauce thickens considerably.
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Step 4
Stir in two cups of the shredded cheese and the chives until smooth. Salt and pepper the sauce to taste.
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Step 5
Stir in the sliced potatoes and stir until coated. Place the lid on the skillet and cook over medium heat for 15 minutes, stirring occasionally.
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Step 6
After 15 minutes, remove the lid, sprinkle on the remaining 1/2 cup cheese and cook in the oven for 20 minutes or until bubbly and potatoes are tender. Serve.
