If you live in the South, you’re probably harvesting potatoes and onions right about now. Okay, you probably have harvested your potatoes, but apparently I missed a few on the first go round of my harvest session. And the second. Well, to be fair, my son was part of this process, so it’s anyone’s guess how these babies were missed. But here they are, gorgeous and sumptuous as ever.
Potatoes and onions are good friends when it comes to cooking. These two root veggies blend well together morning, noon and night. I prefer mine layered with cheese–as does my family–so I decided to combine them for a side dish at dinnertime. I also prefer cast iron when skillet-cooking in the oven. Adds to flavor, I think. And the dish is definitely a crowd-pleaser. The applause you’ll receive when you pull the skillet out of the oven is wonderful. And well-deserved.
Skillet Potatoes and Onions
2 1/4 lb. potatoes, sliced
2 onions, chopped
2 cloves garlic
1/4 cup butter
1/4 tsp. paprika
8 oz. shredded cheddar
salt and pepper to taste
2 TBSP bacon bits, optional
Preheat the oven to 400°F.
Melt butter in a 9″ cast iron skillet and sauté onions until translucent, about 4-5 minutes. Add garlic and sauté 1 minute longer. Sprinkle with paprika and remove from heat.
Remove onions to a plate and wipe down skillet. Brush bottom and sides of skillet with shortening or butter. Arrange enough potato slices to cover bottom of skillet, overlapping slices.
Cover with 1/3 onion mixture and 1/3 cheese. Repeat procedure twice with remaining potatoes, onions, and cheese.
If you have extra potato slices, you can place on top and brush with melted or softened butter.
Using nonstick aluminum foil cover potatoes, pressing down as you do so. Place entire skillet into pre-heated oven and cook for 1 hour and 15 minutes. Remove from oven and allow to cool.
I added the bacon to ours and the result was delicious!
Tip: You can use the leftovers for breakfast by browning them stove top. Yum!