Stove-Top Scalloped Potatoes

  • Prep Time: 10 mins
  • Total Time: 1 hrs 10 mins
  • Servings: 6-8
  • About This Recipe

    “Great any time, particularly good on a campout on the camp stove, we have even done over an open fire, in a cast iron pot, a little ash never hurt.(the amount of salt has been corrected to 1 teaspoon, sorry it was a typo)”

    Ingredients

  • 4cupspeeled diced potatoes
  • 1/2 cupdiced onion
  • 1teaspoonsalt
  • 1 1/2 cups2% low-fat milk
  • 1/2 cupshredded cheddar cheese
  • 1dashcayenne pepper
  • 1/4 cup bread or 1/4 cupcracker crumb
  • Directions

  • Combine potatoes with onion, salt and milk in heavy frypan.
  • Simmer covered for 30 to 40 minutes or until potatoes are tender.
  • Sprinkle cheese, cayenne and crumbs over top.
  • Continue cooking uncovered for 15 to 20 minutes.
  • Reviews

  • “These were excellent!A little salty, though, so I will decrease the salt by half next time.I didn’t have shredded cheese thawed, so I put some American cheese slices on it, and it was a hit with my guys!This recipe fed my 4 family members (2 adults and 9 and 13 yr old boys), with no leftovers.If I fix it for company, I will double the recipe.”

  • “The first time I made this recipe, it boiled over, so the second time I used a larger pot and it was perfect.I added some carrot slices because I like the look. Wonderful recipe.Much easier than the oven baked.”

  • “WOW, is this ever decadent! Like Anu’s, my potatoes were done in 15 minutes. I used all the salt called for, but decided to use Kosher instead of iodized after reading the comments. It wasn’t too salty at all. I don’t know what got into me . I used 1 cup cream & 1/2 cup nonfat milk, and about twice as much cheese as was called for. A little extra cayenne. Instead of cooking uncovered the last 15 minutes, I popped it under the broiler until the cheese was melted and bubbly. Next time, I’m going to try it without altering the ingredients. I’ll bet it will be just as wonderful without all the added fat. And, yes, watch out for that milk boiling over! Mine didn’t (thanks to the comments), but I had to turn my burner past the low setting to the extra low. If you have a gas stovetop and don’t have an extra low setting, you can roll-up/crumple foil in the shape of a donut, put it on your burner and your pan on top of that (to elevate your pan from the heat, to make your low setting even lower).”

  • “This is a great way to serve potatoes!Followed recipe to a T and was delighted with the result, be careful and dont let the milk boil over like I did. =)”

  • “Hey Dorothy-another great recipe.The only thing I changed was the cheese.I used smoked Gouda-it’s what I had on hand and it was great!Thanks, Di”

  • “This was a quick recipe.Thanks for sharing, again the caution just didn’t hit me until I had to clean up the milk mess.It was worth it though.”

  • “These potatoes were very good.I will be making these again when we go camping.I made these on my camp stove in a cast iron skillet and had no problems.Thanks for posting this recipe.”

  • “I used Itailian style bread crumbs. I also stirred in about 1/8 cup chopped green onions and 2 cloved of garlic that I minced.Yummy!”

  • “This was done much faster than 1 hour! The potatoes were done in 15 minutes, and after stirring in the cheese and breadcrumbs, I cooked only for a couple of minutes. I used black pepper since I didn’t have cayenne. This is one easy, tasty potato dish that I’m gonna make often!Update: I agree with cherir that it’s a bit too salty. I scaled down to 2 servings and used only 1/2 tsp salt, although the recipe called for 2/3 tsp, and it was still a bit much. Otherwise, it’s fantastic!”

  • “I got really nervous when it was supposed to be done and there was tons of milk left.I boiled the pan until it thickened up and everything was good.Tx for the recipe.”

  • “Very good. I tripled the recipe(big family) and it still was good. Mine also bubbled over but I found that if I skewed the lid just a little bit, it didn’t do it. My potatoes also were done in 15-20 min. I guess my chunks were smaller than yours.The only problem I had was with tripling the recipe-I didn’t have a pan that was quite big enough. The one I had worked, but I had to stir the cheese and bread crumbs(Italian) in to get it to thicken up. Very good-everyone liked it. This is also the first time I’ve ever made these from scratch!!I will definately make them again!!”

  • “I just made these for lunch. My hubby and I gobbled them up!! and sat there smacking our lips afterwards , FANTASITC TATORS! I used my griswald #8 iron skillet , which is about a 10″ skillet. I cut my potatoes very thin and it only took about 15 minutes for them to be cooked with the cover on them. I removed the cover and let them cook for about 5 minutes to reduce the milk. I then topped them with the cheese and Ritz crackers. I upped the cheese to a little over 1 cup. I put them in the oven with the broiler on to finish them off for about 3 to 4 minutes.THIS WILL BECOME A STAPLE RECIPE IN THIS HOUSE!!!! I love it , its simple and not overpowered with creams and butters. You actually taste the main ingredient , the potato. I did add a couple of cloves of garlic though . I have cajun blood what can I say ..*warm smiles* Easy side dish that can be made to go with just about anything! Quickie for company too. Most everyone have those ingredients on hand. THANKS!! for a great recipe…”

  • “These were great made them two weeks in a row. I perfer these over the box mixes. It is very easy also. Great time to use my pampered chef slicer”

  • “Not the prettiest dish but it tastes great and is quick and easy to make. My hubby liked it too.”

  • “This was WONDERFUL, so easy and quick.My recipe takes much longer….This was just wonderful for a quick and easy dish!Thank you for posting.I followed the recipe as written and it turned out perfect!”

  • “This was really easy and cooked up a lot more quickly than oven scalloped potatoes.I sliced my potatoes as I like the look better. A definite keeper for a quick and stress-free scalloped potato recipe.”

  • “I made these instead of my oven method because I was cooking a ham in the oven at a different temp. I messed these up and cooked them too hot so the milk curdled. I also used one sweet potato which was a mistake because it got really mushy. I think I’ll stick to my oven method.”

  • “Very nice potato dish. I needed a stove top recipe because my oven was in use and doing double duty already. This was good. I would probably add more cheese next time. The saltiness was balanced with one teaspoon. While some used this for camping, I used it a more formal event and it was well received. Thanks for posting Derf! Enjoy! ChefDLH”

  • “I have to say, I was not at all impressed with this recipe.First of all, I can’t imagine what my potatoes would have been like had I cooked them for the 30-40 min. because they were nearly mush after just 15 min.Perhaps it makes a difference as to what kind of potatoes you use?I used russet.And what’s the reason for the final 15-20 min. cooking?To cook away the extra milk maybe?Thanks for sharing your recipe but I think I’ll stick to the oven type of scalloped potatoes which I think are creamier and tastier.”

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