Skillet-Cooked Potatoes and Cheese

Name: Skillet-Cooked Potatoes and Cheese
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 2 lb. new red or other waxy potatoes; 3 strips smoked bacon, cut into 1⁄2" slices; Kosher salt and freshly ground black pepper; 8 oz. grated cantal or gruyere cheese; 8 oz. farmers' cheese (such as Friendship brand); 1 clove garlic, minced; 2 tbsp. finely chopped chives; 1 ⁄ 4 cup canola oil

Serves
serves 6

ANDRÉ BARANOWSKI

This rich Auvergnat specialty, a cross between mashed potatoes and scalloped potatoes, is the perfect side dish for a steak.

Ingredients

2 lb. new red or other waxy potatoes
3 strips smoked bacon, cut into 1⁄2" slices
Kosher salt and freshly ground black pepper
8 oz. grated cantal or gruyere cheese
8 oz. farmers' cheese (such as Friendship brand)
1 clove garlic, minced
2 tbsp. finely chopped chives
¹⁄₄ cup canola oil

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Instructions

Step 1

Using a mandoline, cut potatoes into 1⁄16"-thick slices. Place potatoes in a bowl of cold water; set aside.

Step 2

Heat oil in a 12" cast-iron or nonstick skillet over medium heat. Add bacon and cook, stirring, until its fat has rendered, about 6 minutes. Drain potatoes in a colander; add to the skillet. Season with salt and black pepper to taste. Cover the skillet and cook, stirring occasionally and crushing potatoes into small chunks with a wooden spoon, until potatoes are tender, 20-25 minutes.

Step 3

Add cheeses, and garlic to skillet; stir to combine. Reduce heat to medium-low; cover. Cook, scraping bottom of skillet with a wooden spoon, until cheese is melted and the potatoes are mashed, about 5 minutes. Stir vigorously and season with salt to taste. Sprinkle with chives and pepper to taste.