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There is a picture of these Cast Iron Skillet Scalloped Potatoes with Shallots next to the word "indulgent" in the dictionary. Surprisingly, it's also next to the word "easy"! They are so creamy, cheesy and rich, they make any meal special, but you only need a handful of pantry ingredients and 20 minutes of prep before they're oven ready. The secret to this scalloped potatoes recipe is the cream of mushroom soup that melts to create a smooth sauce, layered with shredded Swiss cheese. The potatoes and shallots cook down in the sauce until they're fork-tender. Don't have shallots? In a pinch, you can substitute yellow onion, just make sure to cook until very tender in the first step. Try it today- your whole family will love these cheesy scalloped potatoes.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.