Cheesy Skillet Potatoes

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1. 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.

   Ongeveer 7 min

   Tip van de kok: Starting bacon in a cold pan helps render the fat more slowly and evenly, resulting in crispier bacon.

2. 2

   Using a slotted spoon, transfer the crispy bacon to a plate, leaving the rendered fat in the skillet.

   Ongeveer 1 min

3. 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.

   Ongeveer 2 min

   Tip van de kok: Watch the breadcrumbs closely as they can burn quickly.

4. 4

   Add the sliced potatoes, chopped onion, salt, and water to the same skillet.

   Ongeveer 1 min

5. 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.

   Ongeveer 12 min

   Tip van de kok: Most of the water should be absorbed or evaporated by the time the potatoes are cooked.

6. 6

   Uncover the skillet and stir in the milk, butter, and shredded cheddar cheese.

   Ongeveer 1 min

7. 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.

   Ongeveer 3 min

   Tip van de kok: Avoid boiling the sauce after adding the cheese to prevent it from separating.

8. 8

   Season with black pepper to taste and remove from heat.

9. 9

   Serve the cheesy potatoes immediately, topped with the reserved toasted breadcrumbs and crispy bacon.

   Ongeveer 1 min