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!

5 mins
45 mins


  • 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


  • Step 1

    Preheat the oven to 375°F.

  • 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.

  • 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.

  • Step 4

    Stir in two cups of the shredded cheese and the chives until smooth. Salt and pepper the sauce to taste.

  • 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.

  • 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.