Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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 ┬áminutes. Sprinkle with chives, and season to ┬átaste with salt and pepper.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Carmel, CA (511)

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks