(223 votes, average: 3.70 out of 5)
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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!
Ingredients
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Preparation
Preheat the oven to 375°F.
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.
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.
Stir in two cups of the shredded cheese and the chives until smooth. Salt and pepper the sauce to taste.
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.
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.