Scalloped Potatoes For Two

How can you make easy, cheesy and creamy Scalloped Potatoes For Two that don’t take an hour?  Use an 8-inch skillet, simmer the potatoes on the stovetop and then move the skillet to the oven to achieve a cheesy creamy casserole-style perfection in under 30 minutes.

I love making scalloped potatoes as part of a holiday feast or when I am craving cheesy potatoes during the week.

This recipe is adapted from America's Test Kitchen holiday scalloped potatoes recipe, and pairs well with Our Table 4 2's small Glazed Baked Ham - both are perfectly portioned for two!

Why this recipe works

Casserole-style scalloped potatoes can take up to an hour to cook for the potatoes to be soft and usually serve a crowd, but that doesn’t mean when cooking for two you should not make this classic dish. To speed things up, we simmer the potatoes in chicken broth and cream in an 8-inch skillet until they are nearly tender and soak in the herb-infused cream.

Then we move the skillet to the oven, where they need 15 minutes to brown and cook through. 

To ensure we have a cheesy flavor, we stir ½ cup of cheddar right into the sauce and sprinkle the top with Parmesan giving the dish a nicely browned topping.  A bit of cornstarch acts as a thickening agent, but more importantly keeps the dish from getting greasy!

Speaking of cheese, be sure to use mild cheddar and not extra-sharp or sharp cheddar.  Mild cheddar melts more smoothly than sharper cheddars, so swapping a sharper cheese in this recipe could result in a greasy, curdled mess.   Read this article by America’s Test Kitchen to learn the science behind what kind of cheddar to use in recipes.

Scalloped versus au gratin

Scalloped potatoes is a dish of sliced potatoes baked in an herb-garlic infused cream sauce.  Some scalloped potato recipes, including this one, call for a mild cheddar to be stirred in and a parmesan melted on top of the dish.   

Often scalloped potatoes are considered a holiday dish and served along with pork chops or ham.  Usually, they are made with a russet potato, also known as a baking potato that absorbs the cream nicely.

The terms “scalloped” and “au gratin” are often used interchangeably, as the two dishes are very similar. Master Class does a great job of describing the differences between au gratin and scalloped potatoes.

Here is a summary of some of the similarities I have found between these two rich dishes:

1. They start with potatoes!  Both dishes have layers of potatoes that are peeled and sliced into rounds then baked in a cream or cheese sauce.
2. Both are baked. Scalloped potatoes and potatoes au gratin (you might want to be consistent – this is the first time you referred to “potatoes au gratin”)  are both baked in in the oven until crispy on top, and tender and creamy in the middle.
3. Both involve cream and sometimes cheese.
4. Both are holiday dishes. Both dishes are associated with special occasions such as holidays, celebrations, and community or church pot lucks.

So what are the differences? 

• Potatoes au gratin potatoes are sliced thinner. The layers in scalloped potato dishes tend to be slightly thicker than those used in potatoes au gratin.
•  Au gratin potatoes have a toasted cheesy breadcrumb topping. Potatoes au gratin typically calls for breadcrumbs mixed with cheese to create a crunchy crust on the dish.

Recipe ingredients

• Russet potato – I like using the russet potato as it will hold its shape yet cooks up tender soaking up all the flavors of the herb-infused cream.
• Mild Cheddar – it is important to use a mild cheddar and not sharp or extra sharp cheese.  This is because a mild cheddar melts beautifully, while with sharp or extra sharp you may end up with a clumpy, greasy scalloped potato mess.
• Parmesan – If possible, grate the parmesan yourself versus purchasing the already grated parmesan, it will have a fresher taste and will actually melt more easily.
• Onion- a yellow onion is strong-flavored and maintains its flavor when cooked and is my first choice for this recipe.  However, a white onion or even a shallot can be used in this recipe.
• Garlic
• Fresh or dried thyme – either one will work in this recipe.
• Chicken broth – you can use Better than Bullion.  As a rule of thumb for 1 cup of broth, mix 1 teaspoon of Better than Bullion with 1 cup water.
• Heavy cream
• Cornstarch – This is a magic ingredient that will be tossed with the cheese to prevent the dish from being greasy while thickening the sauce.
• Salt and pepper

Note:  ingredient measurements are found in the recipe card below.

How to make scalloped potatoes for two

Before you begin: Prepare and assemble all the ingredients before slicing the potatoes or they will begin to turn brown. Also, adjust the rack to upper middle position and preheat your oven to 425 degrees. 

In a small bowl, toss the cheddar cheese with 1 teaspoon of cornstarch.  In a second bowl, toss ½ teaspoon of corn starch with the parmesan.

Starting with the stovetop, heat the vegetable oil in an 8-inch non-stick or my favorite a cast iron skillet.  Add chopped onion and cook until soft and translucent.

Stir in the garlic and thyme, and cook for about 30 seconds.  When you begin to smell the garlic and thyme, stir in the broth, cream, potatoes, salt and pepper.  I always add a bit more cream to make sure the potatoes are swimming in liquid. 

Now simmer the potatoes until they are almost tender or al dente – they should be a “firm” tender and not “break apart easily” tender. This may take about 10 minutes. 

Remove the skillet from the stove and stir in the cheddar mixture.  I like to press the potatoes using a wooden spoon into an even layer to remove any air pockets.  Now sprinkle the top evenly with Parmesan. 

Bake until the top is golden brown and the cheesy cream is bubbly hot, about 12 minutes

What to serve with scalloped potatoes

A few of my favorite dishes that go well with scalloped potatoes:

Other nice pairings are a grilled steak, pork chops, pot roast or grilled salmon.