Skillet-Cooked Potatoes and Cheese
By tulawdog
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
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.
SERVES 6
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