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Creamy scalloped potatoes with onions and herbs on a white plate for comfort food.

Smothered Potatoes

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 340 kcal

Ingredients
  

  • 1 1/2 pounds Yukon Gold potatoes
  • 1 medium sweet onion thinly sliced
  • 3 cloves garlic thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1/2 cup low-sodium chicken broth
  • 4 tablespoons unsalted butter
  • Fresh chopped parsley for garnish optional

Instructions
 

  • Peel the potatoes and slice them into thin rounds, about 1/8 inch thick. In a large bowl, toss the potato slices with the onion, garlic, flour, salt and pepper until they're well coated.
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  • Heat a heavy-bottomed skillet over medium heat. Add the vegetable oil. Once it's shimmering, add the potato mixture spreading it into an even layer.
    Sliced potatoes and onions in a black skillet for cooking.
  • Every few minutes, give the potatoes a gentle flip. Make sure to scrape up any browned bits from the bottom of the pan, it should take about 15 minutes (until golden-brown).
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  • Pour the chicken broth over the potatoes and add pieces of unsalted butter on the surface. Cover with a lid to trap the steam and cook until the potatoes are fork-tender. It should take about 8-10 minutes.
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  • Remove the lid and continue to cook until most of the liquid has been absorbed, around 5 minutes (don't forget to stir).
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  • Garnish and Serve: Serve hot. You can sprinkle the chopped parsley.

Nutrition

Calories: 340kcalCarbohydrates: 40gProtein: 5gFat: 19gSaturated Fat: 8gSodium: 900mgFiber: 5g
Keyword Smothered Potatoes
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