Spiralized Skillet Scalloped Potatoes with Mushrooms & Onions


After receiving so many gifts over the past year and a half, housewarming gifts, engagement gifts, shower gifts, wedding gifts… I have been trying to get my kitchen organized. When organizing one of my cabinets the other day I found my long lost friend – my Spiralizer! I got this GEFU Spiralfix Spiral Cutter from a good friend as a housewarming gift when Walter and I first moved to our townhouse last summer. I used it for a while, but it got buried below so many other new toys, it was a very happy reunion when I found it!


Walter had been asking for scalloped potatoes for a while now. I kept saying “yeah, yeah I’ll make them”, but hadn’t gotten around to it due to utter laziness. Cutting potatoes thin enough to make good scalloped potatoes is hard work. You really need a mandoline cutter or a SPIRALIZER! When I found my spiralizer I knew it was scalloped potato time 🙂


The spiralizer worked amazingly as I knew it would. The potatoes come out looking like an accordion which is fun and they are so thin you don’t even have to peal them!


Aside from thin potatoes the other key good scalloped potatoes is getting the maximum crunch without losing the ooey-gooey cheesiness 🙂 Using a cast iron skillet helps to maximize the crunch because the bottom and the sides crisp up as well as the top while leaving a creamy interior.


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Spiralized Scalloped Skillet Potatoes with Mushrooms and Onions

  • Author: Chocolate Covered Cheetah


  • 4 tbs butter
  • 1 cup white onion, chopped thin
  • 1 cup baby bella mushrooms, sliced
  • 3 tbs flour
  • 2 cups whole milk
  • 6 red potatoes, spiralized
  • 2 cups Gruyère cheese
  • 1/2 cup grated parmesan cheese
  • sea salt and pepper


  1. Preheat oven to 400 degrees
  2. Heat 1 tbs of butter over medium heat in a cast iron skillet
  3. When butter is melted, add mushrooms and onions, season with sea salt and pepper
  4. Cook for 5 minutes until mushrooms and onions soften, set aside
  5. Melt remaining 3 tbs of butter over low heat until frothy
  6. Whisk in flour, slowly until fully combined
  7. Slowly whisk in milk until mixture is smooth, season with sea salt and pepper, set aside
  8. Layer the spiralized potatoes in the skillet
  9. Top with mushrooms and onions
  10. Sprinkle with Gruyère
  11. Pour milk mixture on top of cheese
  12. Sprinkle with parmesan
  13. Cover with foil, bake for 55 minutes
  14. Remove foil, broil for 5-10 minutes until cheese is golden brown
  15. Let rest 5 minutes before serving



I added the mushrooms and onions by personal preference, you could just as easily leave them out 🙂

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