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  • Prep Time


  • Total Time


  • Servings



  • 1

    tsp. sea salt or Kosher salt

  • ½

    tsp. black pepper

  • tblsp. butter

  • 3

    pounds peeled baking potatoes

  • 1

    tblsp. butter melted

  • Sprinkled parsley

  • 1

    cup Monterey Jack cheese


Preheat oven to 450. Combine salt and pepper in a small bowl. Melt 2 1/2 tablespoons butter in a 10-inch cast-iron or ovenproof heavy skillet over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan. sprinkle with 1/4 teaspoon salt mixture. Drizzle 1/2 teaspoon melted butter over potatoes. Repeat the layers 5 times, ending with butter. Press firmly to pack. Cover and bake at 450° for 20 minutes. Uncover and bake an additional 25 minutes or until potatoes are golden. If cheese is desired, add 10 minutes before end of cooking time. Loosen edges of potatoes with a spatula. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with parsley, if desired.


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