Recipe courtesy of Ree Drummond
Skillet Scalloped Potatoes
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 567
- Total Fat
- 35 g
- Saturated Fat
- 21 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 19 g
- Cholesterol
- 119 mg
- Sodium
- 830 mg
- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 567
- Total Fat
- 35 g
- Saturated Fat
- 21 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 19 g
- Cholesterol
- 119 mg
- Sodium
- 830 mg
Ingredients
Directions
- Heat the butter in a large skillet over medium heat. When the butter has melted, add the potatoes, onion and garlic. Stir and cook until the potatoes and onions begin to soften, 6 to 7 minutes. Season with a good pinch of salt and pepper. Add the cream, then bring to a low simmer and cover. Cook until the potatoes are cooked through, another 6 to 8 minutes.
- Meanwhile, set the oven to broil and move the rack to the center.
- Remove the lid from the skillet and sprinkle the ham over the top followed by the cheese. Place the skillet under the broiler and watch until the cheese is melted and brown, about 5 minutes.
- Garnish with the sour cream and green onions.
