Pepper Potato Cheesy Country Morning Skillet Recipes
CHEESY SKILLET POTATOES
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.
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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