April 22, 2011
Cheesy Stove Top Scalloped Potatoes
My apartment has a teeny tiny kitchen and in that kitchen is an even teenier tinier oven. It's a good thing the apartment is small over all because cooking for a crowd is nearly impossible. That's why on special occasions, such as Easter, I have to be very particular about the side dishes I make because if I've got a ham in the oven there is absolutely no room for anything else. So, pretty much anything that needs to be baked in the oven for a long period of time is out of the question.
This means that for years Scalloped Potatoes have not been made in this house, which is rather sad because they have always been my side dish of choice along side baked ham. I finally decided I had, had enough and created my own stove top version. I bring you Cheesy Stove Top Scalloped Potatoes.
Whether you are in the same predicament as me or already have your oven packed full of sides this recipe will help free up some much needed oven space while keeping a "classic" on the table. This recipe serves four but it can easily be doubled and made in a larger skillet.
Cheesy Stove Top Scalloped Potatoes
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1/4 teaspoon salt
- pepper to taste
- 1.5 cup shredded cheese, divided
- 1.5 pounds potatoes, thinly sliced
Instructions
Melt butter in a small non-stick skillet. Add flour. Cook and stir for one minute. Slowly pour in chicken broth, mixing well after each addition. Bring to a boil. Stir in 1 cup of cheese until blended. Add potatoes. Toss to coat. Cover and simmer for 20 minutes or until a fork inserted into the potatoes is easily removed. Top with cheese and simmer uncovered for an additional 10 minutes. Remove from heat and let sit for 10 minutes before serving. Sauce will thicken as it cools.
Serves: 4
Tips:
* A crust will develop along the bottom of the skillet, but that's my favorite part. It will come off easily if you are using a non-stick skillet.
* If you want a caramelized top you can stick it under the broiler for a couple of minutes (if the handle is oven proof).
* Feel free to cook some onion and garlic in the butter before adding the flour for added flavor. Or add you favorite herbs and spices to the sauce.
