Stovetop Scalloped Potatoes
Scalloped potatoes made entirely on the stovetop, layering sliced potatoes with Gruyere, onions, flour, and milk in a skillet until tender and thickened.
Directions
- Spread half of the butter on the bottom of a 12 inch nonstick skillet. Layer half of the potato slices, half ot the cheese and then half of the onions.
- Sprinkle with half of the flour. Dot with half of the remaining butter. Sprinkle with half of the salt and half of he pepper. Repeat layers ending with salt and pepper.
- Pour milk over all. Bring to simmering over high heat. Reduce heat to medium low, cover and cook until potato slices are tender, about 20 minutes.
- Uncover skillet and simmer until sauce thickens, about 7 minutes.
- Spread half of the butter on the bottom of a 12-inch nonstick skillet. Layer half of the potato slices, half of the cheese, and then half of the onions.
- Sprinkle with half of the flour. Dot with half of the remaining butter. Sprinkle with half of the salt and half of the pepper. Repeat the layers, ending with salt and pepper.
- Pour the milk over all. Bring to simmering over high heat. Reduce heat to medium-low, cover, and cook until the potato slices are tender, about 20 minutes.
- Uncover the skillet and simmer until the sauce thickens, about 7 minutes.
Goes well with
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