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
- 3-5 cloves garlic, minced
- 1 cup grated Roth Original Grand Cru® cheese
- 1 cup grated Roth Original 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 with the butter.
- Put a medium-low flame back under the cast iron skillet and layer the potatoes in a circle in the bottom of the 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 remaining grated cheeses.
- Cover with foil and bake for 20 minutes. Remove the foil and bake another 25 minutes, until the cheese is browning and bubbly.
- Garnish with sprouts or parsley, if desired.