Side DishDinnerLunch

Cheesy Skillet Potatoes

Name: Cheesy Skillet Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 900 g potato peeled and sliced 5mm thick; 75 g yellow onion finely chopped; 3 pcs bacon chopped; 25 g breadcrumb; 240 ml water; 120 ml whole milk; 3 tbsp unsalted butter; 60 g cheddar cheese shredded; 1 tsp salt; 0.25 tsp black pepper freshly ground (optional)

This is a simple and satisfying side dish of tender potatoes simmered until soft, then enriched with milk, butter, and sharp cheddar cheese. A crispy topping of bacon and toasted breadcrumbs adds savory flavor and a pleasant crunch.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Easy
Per serving: 446 kcal

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 gpotato, peeled and sliced 5mm thick
75 gyellow onion, finely chopped
3 pcsbacon, chopped
25 gbreadcrumb
240 mlwater
120 mlwhole milk
3 tbspunsalted butter
60 gcheddar cheese, shredded
1 tspsalt
0.25 tspblack pepper, freshly ground(optional)

Equipment

slotted spoon · cutting board · knife · large skillet with lid

The method

Step by step

1
Place the chopped bacon in a large, cold skillet and cook over medium heat for 5-7 minutes, until the fat has rendered and the bacon is crispy.
About 7 min
Cook’s note: Starting bacon in a cold pan helps render the fat more slowly and evenly, resulting in crispier bacon.
2
Using a slotted spoon, transfer the crispy bacon to a plate, leaving the rendered fat in the skillet.
About 1 min
3
Add the breadcrumbs to the hot bacon fat and toast for 1-2 minutes, stirring constantly, until golden brown. Remove from the skillet and set aside with the bacon.
About 2 min
Cook’s note: Watch the breadcrumbs closely as they can burn quickly.
4
Add the sliced potatoes, chopped onion, salt, and water to the same skillet.
About 1 min
5
Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 10-12 minutes until the potatoes are tender when pierced with a fork.
About 12 min
Cook’s note: Most of the water should be absorbed or evaporated by the time the potatoes are cooked.
6
Uncover the skillet and stir in the milk, butter, and shredded cheddar cheese.
About 1 min
7
Continue cooking over low heat for 2-3 minutes, stirring gently, until the cheese is fully melted and the sauce is creamy and heated through.
About 3 min
Cook’s note: Avoid boiling the sauce after adding the cheese to prevent it from separating.
8
Season with black pepper to taste and remove from heat.
9
Serve the cheesy potatoes immediately, topped with the reserved toasted breadcrumbs and crispy bacon.
About 1 min

Per serving

Nutrition

30%Score

Calories: 446.2kcal
Protein: 15.9g
Carbs: 46.4g
Fat: 21.9g
Fibre: 5.6g
Sugar: 4.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently in a skillet over low heat or in the microwave, noting the topping will lose its crispness.