Cast Iron Skillet Scalloped Potatoes with Shallots
These Cast Iron Skillet Scalloped Potatoes with Shallots are so creamy, cheesy and rich and only need a handful of pantry ingredients and 20 minutes of prep before they're oven ready.
- Heat the butter in a 10-inch cast iron skillet over medium-high heat. Add the shallots, garlic and thyme and cook for 5 minutes or until tender. Season with salt and pepper. Remove the shallot mixture from the skillet.
- Stir the soup and milk in a medium bowl.
- Heat the oven to 400°F. Layer one-third of the potatoes, overlapping in a circular pattern, in the bottom of the skillet. Season with salt and pepper. Top with half the shallot mixture and 3/4 cup cheese. Top with another one-third of the potatoes and the remaining shallot mixture. Top with the remaining potatoes. Spread the soup mixture over the potatoes. Place the skillet on a rimmed baking sheet.
- Bake for 1 1/2 hours or until the potatoes are tender. Sprinkle with the remaining 1/4 cup cheese and bake for another 5 minutes or until the cheese is melted. Let stand for 10 minutes before serving.
- Save on prep time by substituting frozen diced onions for the shallots and 1/2 teaspoon dried thyme for the fresh!
- Don't have shallots? In a pinch, you can substitute yellow onion, just make sure to cook until very tender in the first step.
Recipe Made With
CAMPBELL’S® Condensed Cream of Mushroom Soup
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