I don’t know what it is, but cooking using a cast iron skillet makes me feel like I’m really providing for my family, giving them healthy and nourishing food. Maybe because it reminds me of the settlers cooking all their meals using cast iron pots over open flames, using only fresh and unprocessed foods. Or…maybe I just need more sleep.
Whatever the reason, this recipe for Skillet Scalloped Potatoes , is both nourishing and tasty. Add whatever spices or toppings (like bacon!) you like to make it your own creation.
|Skillet Scalloped Potatoes|| |
- 6 Yukon Gold potatoes, peeled and thinly sliced
- 5 Tbsp butter or margarine, divided
- ½ onion, finely diced
- 3 Tbsp GF flour mix
- 2½ cups milk or milk alternative
- 2 cups Gruyere cheese, grated
- Salt and pepper to taste
- In a 9-11" cast iron (or oven-proof) skillet, sauté the onion with 1 Tbsp butter until soft. Then add 3 Tbsp more butter, and once melted whisk in the flour until its lightly browned and dissolved in the butter, about 30 seconds.
- Season with salt and pepper to taste, then whisk in milk. Pour into a large bowl and set aside.
- Arrange a layer of potato slices in bottom of skillet, sprinkle with salt and pepper and ⅓ of the cheese. Continue laying potatoes and cheese, finishing with a cheese layer. Dot the remaining 1 Tbsp of butter on top, then pour over the milk mixture.
- Cover with foil and bake at 400°F for 1 hour. Remove foil then broil for another 5-10 minutes until top is golden.