Mozzarella Potato Skillet Recipes

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MOZZARELLA AND BACON POTATO SKILLET



Mozzarella and Bacon Potato Skillet image

Make and share this Mozzarella and Bacon Potato Skillet recipe from Food.com.

Provided by Marie

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 4

2 cups cubed cooked potatoes
1 tablespoon butter
1 cup shredded mozzarella cheese
2 slices bacon, cooked and crumbled

Steps:

  • In a skillet, cook potatoes in butter over medium heat for about 8 minutes or until lightly browned.
  • Sprinkle with cheese and bacon.
  • Reduce heat, cover and cook for 2 minutes or until cheese is melted.

Nutrition Facts : Calories 438.2, Fat 28.6, SaturatedFat 14.4, Cholesterol 74.9, Sodium 589.8, Carbohydrate 27.6, Fiber 3.3, Sugar 1.8, Protein 18.1

MOZZARELLA AND PARMESAN CHEESE POTATOES



Mozzarella and Parmesan Cheese Potatoes image

Cheese and potatoes - such a delicious combination. Easy to prepare this is an easy side dish. Serve at the holidays or as a side dish for steak or chicken. The potatoes are buttery and tender. Parmesan cheese adds a nice flavor to crispy crust while the mozzarella cheese adds a little gooeyness and a creamy flavor. So good!

Provided by JILL McEachern

Categories     Other Side Dishes

Time 45m

Number Of Ingredients 6

5 - 6 medium potatoes, peeled and cut into pieces
1 1/2 c mozzarella cheese
1 c shredded Parmesan cheese
1/4 c melter butter
1/2 tsp garlic salt
paprika

Steps:

  • 1. Boil potatoes until tender on medium to high heat for about 15 minutes.
  • 2. Drain potatoes.
  • 3. Preheat oven at 350 degrees. Place potatoes in a 2-quart baking dish. Pour butter over potatoes. Then lightly sprinkle garlic salt and paprika over the potatoes.
  • 4. Sprinkle cheese over potatoes.
  • 5. Bake until cheese has melted (about 15 minutes).

CHEESY SKILLET POTATOES



Cheesy Skillet Potatoes image

Cousins: Take note of this decadent layered potato and 3-cheese dish. It's the most versatile side that you'll want to serve at all your holiday gatherings. Serve it with ham, roast beef, turkey-it'll complement whatever showstopper you serve. It's also easy enough to enjoy any time of year, since it's made in a skillet.

Provided by Kardea Brown

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons salted butter
3 pounds Yukon Gold potatoes, peeled and very thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives, plus more for garnish
1 cup shredded Gruyère
1 cup shredded sharp Vermont white Cheddar
1/2 cup shredded fontina cheese
2 cups heavy cream
2 cloves garlic, minced
1/4 teaspoon grated nutmeg
1/2 cup sour cream

Steps:

  • Preheat the oven to 375 degrees F.
  • Butter a 12-inch cast-iron skillet. Arrange half of the potatoes in the skillet. Sprinkle with salt and pepper, half the chives, and half of each of the Gruyère, Cheddar and fontina cheeses. Repeat the layers once.
  • Heat the cream, garlic, nutmeg, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan over medium heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the sour cream. Pour the cream mixture over the potatoes in the skillet. Cover tightly with aluminum foil. Bake until the potatoes can be easily pierced with a knife, about 45 minutes.
  • Uncover and bake until the cheese is browned and the edges are bubbly, about 15 minutes. Broil for 2 minutes, if desired. Remove the skillet from the oven and sprinkle with more chives before serving.

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