These easy, skillet scalloped potatoes are virtually fool-proof and a favorite choice for Sunday dinner.

Fool-Proof Scalloped Potatoes

This recipe is an adaptation of Julia Child's basic scalloped potato recipe, and as you might expect, it turns out great every time.

How To Make Skillet Scalloped Potatoes

We like to use Yukon Gold potatoes for this dish. They're a great all-purpose potato with a buttery flavor and creamy texture. They also hold their shape nicely which makes them a good choice for scalloped.

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Making scalloped potatoes in a skillet is really easy. You start by sautéing a little garlic in butter and adding layers of potatoes on top.

The next step is to add hot milk, dot the top with butter and simmer the potatoes on the stove for a bit before baking in the oven until bubbly and golden.

Editor's Note: When serving a larger group, we usually fall back on our oven-baked Scalloped Potatoes, but this recipe serves four people nicely and takes a little less time to prepare and bake.

Skillet-Baked Scalloped Potatoes

Skillet-Baked Scalloped Potatoes

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

These easy, skillet scalloped potatoes turn out bubbly, golden brown and delicious every time.

Ingredients

  • 2-1/2 lbs Yukon Gold potatoes
  • 3 tablespoons butter, divided
  • 1 clove garlic, minced
  • 1 cup whole milk, plus more as needed
  • Salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 425°F. Peel the potatoes and cut them into 1/4-inch thick slices.
  2. Melt 1 tablespoon of the butter over low heat in a large oven-proof skillet. Add the garlic and distribute evenly over the bottom pan. Place a single layer of potato slices in the pan, season with salt and pepper, and repeat with remaining potatoes, making sure to season between the layers.
  3. Separately heat 1 cup of milk and pour it over the potatoes. Add more milk as needed, to come 3/4 of the way up the layers of potatoes. Bring the mixture to a simmer on top of the stove.
  4. Cut the remaining 2 tablespoons of butter into 1/4-inch pieces and distribute evenly over the top. As soon as the top layer of butter has melted, place the pan in the oven and bake for 20 to 30 minutes, or until the potatoes are tender when pierced with a knife and the top is bubbly and brown.

Notes

Quick Recipe Variations:

  1. Sprinkle fresh thyme leaves between the potato layers for extra flavor.
  2. Grate some parmesan cheese between the potato layers and on top.
  3. Top with crumbled bacon and grated cheddar cheese.