Skillet-Cooked Potatoes and Cheese

By CheeseDiva

Ingredients

• 2 lbs. new red or other waxy potatoes
• 1 ⁄4 cup canola oil
• 3 strips smoked bacon, cut into 1⁄2" slices
• Kosher salt and freshly ground black pepper
• 8 oz. grated cantal or gruyère cheese
• 8 oz. farmers' cheese (such as Friendship brand)
• 1 garlic clove, minced
• 2 tbsp. finely chopped chives

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

1. Using a mandoline, cut potatoes into 1⁄16"-thick slices. Place potatoes in a bowl of cold water; set aside.

2. Heat oil in a 12" cast-iron or nonstick skillet over medium heat. Add bacon and cook, stirring, until its fat has rendered, about 6 minutes. Drain potatoes in a colander; add to the skillet. Season with salt and black pepper to taste. Cover the skillet and cook, stirring occasionally and crushing potatoes into small chunks with a wooden spoon, until potatoes are tender, 20–25 minutes.

3. Add cheeses, and garlic to skillet; stir to combine. Reduce heat to medium-low; cover. Cook, scraping bottom of skillet with a wooden spoon, until cheese is melted and the potatoes are mashed, about 5 minutes. Stir vigorously and season with salt to taste. Sprinkle with chives and pepper to taste.

this is amazingly good, and of course; we had it with a nice ny strip. i'd recommend this to anyone. well worth the effort and fun to make as well.

sliced up potatoes as thin as possible & knew there was gonna be trouble as recipe didn't call for any liquid to cook potatoes in. potatoes browned in high heat, or wouldn't cook in low heat. had to add 1 cup liquid to cook and ended up with brownish looking crappy potatoes & had to use cleaver to help chop down potatoes in the skillet.

next time just boil the potatoes, whipp them up with bacon and cheese. EASIER.