Skillet-Scalloped Potatoes

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

They’re luscious with cream and cheese


  • 6 medium potatoes
  • ¼ c. shortening or bacon drippings
  • 1 medium onion, chopped
  • 1 tsp. salt
  • ¼ tsp. pepper
  • ¼ c. light cream
  • c. process sharp cheese spread


  • Peel potatoes; slice thinly.
  • Heat shortening in large skillet. Add potatoes, onion and seasonings. Fry potatoes slowly over low heat until golden brown, turning frequently.
  • Pour on cream; add cheese, stirring gently to mix. Cover; cook slowly 10 minutes, or until potatoes are tender.