Skillet Potatoes

Skillet fried potatoes baked in cream similar to scalloped potatoes, but fried first. These skillet dish start on the stove top and are  finished off in the oven. 

I want to start off by wishing everyone a Happy and Safe Independence Day!!!! Dallas is getting a lot of rain from Hurricane Alex so our weather has really been up in the air the last couple days. Our local fireworks display was cancelled Friday evening and rescheduled for until next week.

The kids were disappointed but, I told them not to be upset and that now they will have something to look forward to next week. So far so good for today but scattered thunderstorms are still in the forecast. We are want to try and head out to First Monday Trade Day's in Canton but I wanted to get this post up first.

Today I am sharing a yummy recipe for Skillet Potatoes. We love scalloped potatoes and we love fried potatoes so this recipe is a twist on both of those recipes. I couldn't wait to try it, plus it was prepared in a cast iron skillet and y'all know how I love skillet recipes.

I am sure it is not the healthiest recipe but I never let things like that stand in my way. Plus it wasn't like I was going to eat the entire pan by myself. What I loved most about this recipe besides how great it tasted, was the ease of this recipe. These potatoes go from stove top, to oven and then the table all in the same skillet.

So you see it doesn't get much easier than that. If your looking for a new twist on potatoes then this recipe will do perfectly. I can say in the end the entire skillet was scraped clean, but I didn't do it all by myself. Everyone loved these potatoes so this recipe is definitely a keeper in our house.

Preheat your oven to 350 degrees. Peel and slice potatoes into 1/8 inch slices. Remember the thicker you slice your potatoes the longer they will take to cook. In a heavy oven safe skillet (11 inches or larger) over medium heat melt the butter with garlic, salt and pepper. 

Add potatoes and cook until the potatoes are coated with butter and are turning brown on the edges. Add evaporated milk and cream continue to cook until the milk starts boiling.

Turn off the heat and place the whole skillet of potatoes into the oven and bake for 20 minutes. Adjust cooking time for the thickness of your potatoes. I cooked my potatoes an additional 10 minutes so they would be nice and crispy on top.

Remove from oven and cool a bit, serve potatoes right from the skillet. Be careful when serving the cast iron pan will still be warm.

Adapted from: The Happy Housewife