Skillet Potatoes and Onions

Skillet potatoes combined with onions are a great way to consume all those potatoes you’ve been growing in your garden. These two root vegetables blend well together for morning, noon and night meals. I prefer my potatoes layered with cheese, as does my family, so I decided to made this dish as a side for dinner. 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!

Serves 4-6

Tip: You can use the leftovers for breakfast by browning them stovetop.