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Cheesy Skillet Potatoes

Scott Phillips

Servings: 4 to 6

A quick and indulgent answer to potato gratin, these potatoes are delicious with baked cod, roast lamb, or pork chops.


  • 1-1/2 lb. Yukon Gold potatoes, peeled and thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1-1/2 Tbs. olive oil
  • 2 oz. coarsely grated sharp Cheddar
  • 2 oz. coarsely grated raclette or Emmentaler
  • 1 Tbs. thinly sliced fresh chives

Nutritional Information

  • Calories (kcal) : 200
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 20
  • Sodium (mg): 310
  • Carbohydrates (g): 22
  • Fiber (g): 2
  • Sugar (g): 1
  • Protein (g): 7


  • Season the potatoes with 1/2 tsp. salt and 1/4 tsp. pepper. Heat the olive oil in a 12-inch cast-iron skillet over medium-high heat. Add the potatoes and cook, undisturbed, until just starting to brown, about 5 minutes. Lower the heat to medium and gently flip the potatoes every 2 minutes until about half of the slices are crisped and browned, another 8 to 10 minutes.
  • Top with the Cheddar and raclette. Cover, remove from the heat, and let sit until the cheese melts, 2 to 2-1/2  minutes. Sprinkle with chives, and season to  taste with salt and pepper.


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