Kardea Brown’s Cheesy Skillet Potatoes | Delicious Miss Brown | Food Network
Take note of this decadent layered potato and 3-cheese dish! It's the most versatile side that you'll want to serve at all your holiday gatherings, and it's also easy enough to enjoy any time of year.
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Subscribe to Food Network ▶ http://foodtv.com/YouTube Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Cheesy Skillet Potatoes
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 30 min
Active: 30 min
Yield: 6 to 8 servings Ingredients 2 tablespoons salted butter
3 pounds Yukon Gold potatoes, peeled and very thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives, plus more for garnish
1 cup shredded Gruyère
1 cup shredded sharp Vermont white Cheddar
1/2 cup shredded fontina cheese
2 cups heavy cream
2 cloves garlic, minced
1/4 teaspoon grated nutmeg
1/2 cup sour cream Directions Preheat the oven to 375 degrees F. Butter a 12-inch cast-iron skillet. Arrange half of the potatoes in the skillet. Sprinkle with salt and pepper, half the chives and half of each of the Gruyère, Cheddar and fontina cheeses. Repeat the layers once. Heat the cream, garlic, nutmeg, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan over medium heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the sour cream. Pour the cream mixture over the potatoes in the skillet. Cover tightly with aluminum foil. Bake until the potatoes can be easily pierced with a knife, about 45 minutes. Uncover and bake until the cheese is browned and the edges are bubbly, about 15 minutes. Broil for 2 minutes, if desired. Remove the skillet from the oven and sprinkle with more chives before serving. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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