This post may contain affiliate links. See our disclosure policy.

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

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.

RELATED:
Know Your Potato Varieties

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.

No ratings yet

Skillet-Baked Scalloped Potatoes

By Lynne Webb

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

Prep: 15

Cook: 45

Total: 1

Servings: servings

Save Recipe Pin Recipe Rate Recipe Print Recipe

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

Preheat the oven to 425°F. Peel the potatoes and cut them into 1/4-inch thick slices.
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.
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.
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.