Cheesy Skillet Potatoes
Last night we thought we'd splurge and grill some steaks. Whenever we have steak, there is no question for us on which side we'd like to have - it's always some form of potato! I felt like trying something new, so I whipped up these cheesy skillet potatoes. They were very simple and SO delicious. We had to force ourselves to stop eating these and save some as leftovers! These are a great option for a quick week night meal, as you don't even need to turn on the oven. Enjoy!
1 1/2 lbs Yukon Gold potatoes, peeled and thinly sliced (a mandolin will make this MUCH easier)
1/2 tsp salt
1/4 tsp pepper
1-2 tb olive oil
2 oz grated sharp cheddar
2 oz grated gruyere or raclette (I used gruyere)
1-2 tb chives, thinly sliced (depending on how much you enjoy chives)
Season the potatoes with the salt and pepper and coat evenly. Heat the olive oil in a 12-inch cast iron skillet over medium-high heat. Add the potatoes and cook, leaving them alone, for 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, for another 8-10 minutes. Top with the cheese. Cover, remove from the heat, and let them sit until the cheese melts, for approximately 2 minutes. Add the chives and serve.