Awhile back I tried a recipe for pommes annas. Basically, you slice some potatoes and layer them in muffin tins with butter and salt and pepper. They were good, but I just kept thinking, these are missing something. So I added cheese. They were better, but still missing something. So I added heavy cream and made them in a cast iron skillet instead. Perfection! Cheese, cream, and cast iron skillets make everything better! These skillet potatoes get nice and crispy but at the same time they are cheesy and creamy. The best of both worlds, right?
My mom hates potatoes but even she had to admit these are pretty good potatoes! I, on the other hand, really haven’t met a potato dish that I don’t like. Except for potato salad. I do not eat potato salad. Not my thing. Salads are healthy and I don’t like healthy. Some of my favorite ways to eat potatoes are cheese fries, hashbrown casserole, and garlic mashed potatoes. This is definitely my new favorite way to eat potatoes though. I usually make these for dinner with steak, but I also think they would make a great breakfast. Or lunch. Or snack.
Here is what you'll need
Begin with 1 layer of potatoes
Sprinkle with salt and pepper. Don't use too much though. I made that mistake once.
Sprinkle with shredded cheese. Unlike the salt and pepper, feel free to go overboard on the cheese.
Another layer of potatoes
A little more salt and pepper. Again, just a little.
More cheese…
The last layer of potatoes. We're almost there.
A little more salt and pepper. Don't overdo it now.
Add the last of the cheese. If you don't think they are cheesy enough go ahead and add some more!
Cook them on the stove top for about 7 minutes
Pour in the heavy cream
Bake for about 30 minutes, until golden brown and bubbly
Slice them like pizza and serve
Ingredients
2 large baking potatoes
¾ cup heavy whipping cream
1 cup shredded cheddar cheese
salt and pepper
Directions
Preheat the oven to 400 degrees. Peel the potatoes and slice them thinly. Use a mandolin if you have one to slice them evenly. Place 1 layer of potatoes on the bottom of a cast iron skillet. Sprinkle with a little bit of salt and pepper. Spread 1/3 of the cheese on the potatoes. Repeat this process 2 more times so that you have 3 layers of potatoes, salt and pepper and cheese. Cook over medium heat for about 7 minutes. Pour in the heavy whipping cream. Place in the oven for about 30 minutes. If the potatoes get brown early place foil over the skillet and continue baking until the potatoes are cooked all the way through. Remove from oven and let cool for about 5-10 minutes. Slice into triangles and serve.
Update: I discovered last week that it is possible to slice the potatoes too thin. My bottom layer burnt to the skillet. Ideally they should be about 1/16 of an inch.
Source: A Live Love Pasta Original
