Cheesy potatoes are always a good idea. This skillet version comes together with 15 minutes of work and features nutty Grand Cru® & creamy Havarti cheeses.
By: Bev Weidner, Bev Cooks
By: Bev Weidner, Bev Cooks
Ingredients
- 2 russet potatoes, thinly sliced
- 3 tablespoons butter
- 3 to 5 cloves garlic, minced
- 1 cup shredded Roth Grand Cru® cheese
- 1 cup shredded Roth Creamy Havarti cheese
- Pinch of salt
- Sprouts or parsley, for garnish (optional)
Method
- Heat oven to 450° degrees F.
- Melt butter in a 10-inch cast-iron skillet over medium-high heat. Once the butter foams, add garlic, and sauté 30 seconds to 1 minute until fragrant and lightly browning.
- Dump sliced potatoes in a large mixing bowl, and add garlicky butter. Season with a generous pinch of salt, and toss with hands until the potatoes are evenly coated.
- Reduce heat to medium-low, and layer the potatoes in a circle at the bottom of the cast-iron skillet. The heat will start crisping the bottoms of the potatoes. Sprinkle 1/2 cup of each cheese over the potatoes, and continue layering with the remaining potato slices and cheese.
- Cover with foil and bake 20 minutes. Remove foil and bake another 25 minutes until the cheese is browning and bubbly.
- Garnish with sprouts or parsley, if desired.