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Stove Top Scalloped Potatoes Recipes

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Chicken broth and cream stove top scalloped potatoes

Chicken broth and cream stove top scalloped potatoes

Scalloped potatoes are often prepared in a low to moderate oven but they can equally well be prepared on the stove top in a deep frying pan. It is important to cook them over a fairly low heat and watch that they do not pass the point of just being tender and start to break down in to potato soup. A metal skewer is the best implement for testing when they have just reached the point of perfection. While cheese is commonly added to scalloped potatoes, this is not essential and the three recipes featured on this page see one chicken based, one beef steak based and one which is entirely vegetarian and vegan friendly.

Creamy Stove Top Scalloped Potatoes with Roast Chicken Thighs

Stove top scalloped potatoes are served with roast chicken thighs and tenderstem broccoli

Stove top scalloped potatoes are served with roast chicken thighs and tenderstem broccoli

Cook Time

Prep timeCook timeReady inYields

50 min

20 min

1 hour 10 min

Two portions

Ingredients

  • 4 chicken thighs, bones in, skin on
  • Olive oil
  • Salt
  • 2 large floury/starchy potatoes, thinly sliced
  • ½ pint chicken broth
  • ¼ pint double/heavy cream
  • White pepper
  • 4oz tenderstem broccoli
  • Generous handful Parmesan cheese shavings
  • Freshly chopped parsley, to garnish
  1. Put your oven on to preheat to 400F/200C.
  2. Rub the chicken thighs all over with olive oil and lay them skin sides up on a lightly oiled baking or roasting tray. Season well with salt. Put them in to the preheated oven for about thirty-five minutes until the skin is crisp and golden.
  3. When the chicken thighs have been in the oven for about fifteen minutes, pour the chicken broth in to a deep frying pan which has a lid. Pour in the cream and gently heat, stirring with a wooden spoon. When the two are combined, carefully lay the potato slices in the pan in overlapping, circular arrangements. Bring the liquid to a gentle simmer, cover with the lid and simmer for about twenty minutes.
  4. Take the chicken thighs from the oven and set aside to rest for five to ten minutes.
  5. Put the broccoli in to boiling, salted water. Simmer for ten minutes.
  6. Use a skewer to test the potatoes and ensure they are just tender. Scatter with the Parmesan cheese shavings and melt under the grill/broiler. Garnish with the chopped parsley.
  7. Drain the broccoli. Put two chicken thighs on each plate and use a slotted spoon to equally divide the scalloped potatoes. Add the broccoli last of all and serve.

Stove Top Scalloped Potatoes with Carrot and Parsnip Mash

Vegan friendly scalloped potatoes served with carrot and parsnip mash and peas

Vegan friendly scalloped potatoes served with carrot and parsnip mash and peas

Vegetarian food is often described by non-vegetarians as being bland. This is possibly the most common criticism levelled against it. That is why there are three different herbs as well as an array of seasonings used in this recipe, producing a wide range of flavours through the dish to bolster the natural tastes provided by the vegetables.

Cook Time

Prep time: 10 min

Cook time: 30 min

Ready in: 40 min

Yields: Two servings

  • 2 large floury/starchy potatoes, thinly sliced
  • Salt and freshly ground black pepper
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • ¾ pint fresh vegetable stock
  • 2 medium parsnips, peeled and roughly chopped
  • 2 medium carrots, peeled and roughly chopped
  • 4 tbsp frozen peas
  • White pepper
  • 1 tbsp freshly chopped coriander leaf/cilantro, plus 2 large leaves to garnish
  • Malt vinegar
  1. Arrange the potato slices in concentric circles in a deep frying pan. Season with salt and pepper and add the rosemary and thyme. Pour in the vegetable stock, bring to a simmer, cover and cook for twenty minutes or until the potatoes are tender.
  2. Put the parsnips and carrots in to cold, salted water and bring the water to a simmer. Cook for fifteen to twenty minutes until just soft.
  3. The peas should be added to boiling water for three minutes.
  4. Drain the parsnips and carrots and put them back in the empty pot. Season with white pepper and mash. Stir through the chopped coriander/cilantro.
  5. Drain the peas, return them to their pot and season with black pepper and malt vinegar. Gently shake to evenly distribute the seasoning.
  6. Divide the mash between two deep serving plates and flatten in a circle. Spoon the peas around the edge.
  7. Discard the sprigs of rosemary and thyme before lifting the potatoes on to the mash with a slotted spoon and decorate with a coriander/cilantro leaf.

Sirloin Steak with Stilton Cheese Scalloped Potatoes

Sirloin steak with Stilton scalloped potatoes and fried chestnut mushrooms

Sirloin steak with Stilton scalloped potatoes and fried chestnut mushrooms

Steak and Stilton cheese is a classic food combination but it is probably more commonly enjoyed in the form of Stilton sauce poured over the steak. In this instance, the Stilton is added to the scalloped potates before a little of the gravy is poured over the steak. Do remember, however, that Stilton has a fairly strong flavour so don't be tempted to use too much in the dish.

Cook Time

Prep time: 15 min

Cook time: 25 min

Ready in: 40 min

Yields: One serving

Ingredients

  • 1 large floury/starchy potato, thinly sliced
  • 1 small onion, peeled and thinly sliced
  • Salt and black pepper
  • Sprig of fresh thyme
  • ¾ pint fresh beef broth
  • 1 slice of sirloin steak
  • Vegetable oil for frying
  • 2oz Stilton cheese, rind removed and crumbled
  • 3 chestnut mushrooms
  1. Lay the slices of potato and onion in overlapping circles in a pan. It should work out approximately two slices of potato to one of onion.
  2. Season with salt and pepper and add the sprig of thyme. Pour in the beef broth, bring to a simmer and cover to cook for around twenty minutes.
  3. When the potatoes are simmering, season the steak on both sides with salt and pepper. Add a little vegetable oil to a frying pan and bring it up to a medium to high heat.
  4. Fry the steak for circa four minutes each side or to your preference. Transfer to a heated plate, cover with foil and leave to rest for five to ten minutes.
  5. Reduce the heat under the pan in which the steak was fried and fry the mushrooms for five minutes, turning frequently.
  6. When the potatoes are just softened, turn off the heat and remove the sprig of thyme. Scatter with the Stilton, recover and leave for five minutes.
  7. Lay the steak on the serving plate and the potatoes and onions alongside with a slotted spoon.
  8. Plate the mushrooms and carefully spoon some of the cheesy beef juices over the steak as a gravy.

© 2013 Gordon Hamilton

Comments

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on April 08, 2013:

Hi, Claudia. Agree 100%. There's rarely such a thing as a new recipe - most often,just new ideas with possibilities for development. Hope you get the chance to add your own twist to some of these ideas.

Claudia Tello from Mexico on April 08, 2013:

Your "Stove Top Scalloped Potatoes" look very appetizing. Great recipe from which to build on too, which is what I love about cooking: incorporating new ideas from others and oneself. I´d love to have them in a cold day accompanied by a rich salad and maybe add some garlic... mmmm yummy!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on March 24, 2013:

Hi, randomcreative. This is similar to but not exactly the same as an old Scottish dish called Stovies which I remember my Gran making when I was a child. It brought back plenty memories. Thank you, as always, for visiting and commenting.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on March 24, 2013:

Thanks, Eddy. Glad you like the idea and hope you enjoy it if you give it a go. The possibilities I suppose really are endless and you can incorporate whatever you want in the potatoes, so long as you follow the basic principles. Thanks for stopping by :)

Rose Clearfield from Milwaukee, Wisconsin on March 23, 2013:

I had no idea that you could make scalloped potatoes on the stove. I'll have to give this a try sometime. Thanks for the great recipes as always.

Eiddwen from Wales on March 23, 2013:

Sounds and loooks delicious so will have to try.Thank you for sharing and I look forward to so many more.

Eddy.

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