Tired of the same potato dish? I made this fantastic side dish to go with our filet mignon steak dinner and served it alongside a lovely salad.
It’s a very easy, no fuss recipe and you can prepare this ahead of time and finish it off in the oven just before serving.
Leftovers make a fantastic brunch ~ top with a poached or fried egg with a lemon hollandaise sauce. Perfection! 🙂
Skillet Fried Scalloped Potatoes:
1 lb baby potatoes, rinsed and thinly sliced
1 large sweet Vidalia onion, thinly sliced
3 tblsp olive oil or clarified butter
6 sprigs of fresh thyme
1 tsp herbs de Provence
Fresh ground pepper
1/2 cup Beemster cheese, shredded
(Comté or Gruyère also work well)
Thinly sliced your potatoes and onion using a mandolin, if you have one.
Toss them into a large bowl and add the salt, pepper, herbs de Provence, 1 tblsp olive oil, and 3 sprigs of thyme (remove the stems).
Mix until the potatoes are coated.
Heat up a large, heavy saucepan (a deep one if you have), add 2 tblsp of olive oil.
Add the potatoes in an even layer and cook on high heat for approximately 3 minutes. Reduce the heat setting to low and cover with a lid. Cook for another 10-15 minutes until the potatoes are tender. Check occasionally to ensure the bottom is not burning.
*At this point you can turn off the heat and set the pan aside if you want to finish it off before serving.
Remove the lid and bring the temperature back up on the highest setting to allow the moisture to evaporate and create a nice golden crust on the bottom, about 3 minutes. But you will need to continue checking to ensure they do not burn.
Take the potatoes off the heat and sprinkle the shredded cheese over top and the rest of the thyme.
Set it under a broiler for a few minutes until the cheese is melted and a golden top crust is formed. Serve immediately.
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