Cheesy Scalloped Potatoes in a Cast Iron Skillet

Hot, bubbling, cheesy Scalloped Potatoes are tender golden potatoes baked in a creamy Swiss cheese sauce right in a cast iron skillet. This is a family favorite cheesy potato casserole that is just perfect for family dinners, holidays, or just a delicious side dish.

We love to serve these potatoes with Ham or a simple Flank Steak.

You’ll Love this Recipe

I haven’t met a person yet that can resist the soft, creamy potatoes in this scalloped potato recipe. Thin potato slices are baked right in a 12 inch cast iron skillet to make a perfect weekend side dish.

• Easy Side Dish Recipe-this potato casserole recipe is made from start to finish right in a cast iron skillet, no need to get more dishes dirty. Serve with some juicy chicken for a simple family dinner.
• Made Using Simple Ingredients-nothing fancy here, just milk, onion, garlic, cheeses and golden potatoes.

Why I Recommend Cooking in a Cast Iron Skillet

• I love using my cast iron skillet to make a quick dinner, you’ll also find me baking everything like this Giant Cinnamon Roll Cake.
• Cast iron is known for its even heat distribution which makes a perfect outer crust and soft, tender potatoes in the middle.
• Cast iron has a non-stick surface that makes clean up a breeze! Who doesn’t love that?!

Ingredients Needed

• Potatoes-use Yukon gold potatoes for the softest, melt in your mouth potatoes. Russet potatoes will also work, I recommend peeling them before slicing and baking.
• Onion-yellow or white onions for this recipe.
• Garlic-adds a bold flavor that compliments the potatoes really well.
• Butter-for cooking the onion and garlic and making the cream sauce.
• Flour-helps thicken the creamy sauce
• Cheese-Swiss and parmesan cheeses give this potato casserole a rich flavor. Check out my other scallop potato recipe with mozzarella for something different.

How to Make Cheesy Scalloped Potatoes

1. Cook the Onions-in the cast iron skillet over medium-high heat add the butter and diced onions. Cook and stir for 3-5 minutes until the onions are tender. Add in the garlic and cook for 30 seconds until the garlic is fragrant, you will smell it cooking.

2. Make the Cream Sauce-season the onions and garlic with salt, black pepper, and thyme leaves. Add in the flour and stir until combined. Slowly pour in the milk and cook and stir over medium high heat until the sauce thickens. Remove from the heat and stir in half of the cheese until melted.

3. Slice the Potatoes-Yukon gold potatoes have a very thin skin so they don’t need to be peeled before slicing. Use a sharp knife to thinly slice the potatoes, don’t worry if they are not all the same thickness.

4. Assemble the Potato Casserole-place the sliced potatoes all around the outside of the pan in the cheese sauce, then in the center of the skillet. I find that if I let the sauce rest while I slice the potatoes, the sauce is cooled off enough to place the potatoes in the pan. Spoon sauce over the potatoes.

5. Bake– cover the skillet with a piece of foil and bake at 350º F for 55-60 minutes, until the potatoes are tender. Take out of the oven, remove the foil and add the remaining Swiss and parmesan cheese to the top of the potato casserole. Bake for an additional 20-25 minutes, until the cheese is golden and bubbly.

Recipe Substitutions

• Change up the seasonings by adding in a little nutmeg, rosemary or even a few red pepper flakes for a touch of spice.
• Play around with cheese flavors, add in some sharp cheddar or mozzarella
• I don’t recommend using skim milk if you want to have a creamy sauce you will need a higher fat milk.

Leftovers and Storage

• Store any leftovers in an airtight container in the refrigerator for 3-4 days.
• These potatoes can be frozen for up to 3 months. Since this recipe does not use cream it will reheat easily.
• To reheat, place individual servings in the microwave and heat for 1 minutes, or until heated through. This can also be baked at 350º F until heated through.

Recipe FAQs

Other Potato Recipes to Try: