Smothered Potatoes



I truly believe that my love affair with food began at a young age by watching my mother, aunt and grandmother cook some great meals. They are all great cooks and I learned so much about cooking from them. Today's recipe comes from my mother's arsenal and it STILL is one my favorite dishes of hers EVER! My mother's Smothered Potatoes recipe is absolutely simple and extraordinary. There is something so comforting about a recipe using potatoes, butter, onions, garlic and lots of cheese!

As stated above, this recipe is fairly simple, yet so delicious. The main ingredients of this recipe are potatoes, onions, garlic, butter and cheese.

Because I dislike peeling potatoes, make sure to wash the outside of them very well.

Slice or dice an onion and chopped 3 cloves of garlic.

Using a mandolin, slice the potatoes to about an 1/4 to 1/8 thickness.

Using a cast-iron skillet, sauté the onions on medium heat for about 5 to 7 minutes and then add the chopped garlic and sauté for another minute.

Add all of the sliced potatoes to the onion and garlic and coat them all evenly in the fat in the pan. Make sure to season well with salt, pepper and any other seasonings you would like. Cover the pan and cook on medium heat for about 15 to 20 minutes. Check about every 3 to 4 minutes to flip potatoes and to make sure that the sliced potatoes on the bottom do not burn.

Once the potatoes are tender, scatter the cheese over the potatoes. Cover the pan and turn off the heat. The residual heat in the pan will melt the cheese perfectly. Once the cheese is melted, enjoy!

 

SMOTHERED POTATOES

Prep Time: 15 to 30 minutes                                                   Cook Time: 20-45 minutes

Difficulty:  Easy                                                                        Yields: 4 to 6 servings

 

Ingredients:

·         5 large Russet potatoes, washed and sliced

      ·         1 yellow onion, sliced in half moons

      ·         3 cloves of garlic, chopped

      ·         1 stick of unsalted butter, divided

      ·         1 tablespoon kosher salt

      ·         1 teaspoon black pepper

      ·         1 teaspoon garlic powder

      ·         1 teaspoon onion powder

      ·         1/2 teaspoon of Italian Seasoning

      ·         1 bag of shredded cheddar cheese

 

Preparation Instructions:

Melt half of the stick of unsalted butter in a cast-iron skillet over medium heat. Sauté the onions in the melted butter for about 5 to 7 minutes, until they are translucent and beginning to brown. Add the chopped garlic to the pan and sauté for another minute.

Add the sliced potatoes to the pan, flipping them to cover them in the fat. Season with the salt, pepper, garlic and onion powders and Italian Seasoning. Slice the remaining butter into 1 tablespoon pats and add to the top of the potatoes. Cover the pan and cook about 15 to 20 minutes. Check about every 3 to 4 minutes to flip potatoes and to make sure that the sliced potatoes on the bottom do not burn.

Once the potatoes are tender, scatter the cheese over the potatoes. Cover the pan and turn off the heat. The residual heat in the pan will melt the cheese perfectly. Once the cheese is melted, enjoy!

 

Cook's Notes:

I used russet potatoes because it's a staple that I always have in my pantry and it's the type of potatoes my mom always used. You are more than welcomed to try this recipe with Yukon gold potatoes.
 

If you feel so inclined, you may choose to peel the potatoes. I absolutely dislike peeling potatoes.
 

You are more than welcomed to slice potatoes by hand if you don't have a mandolin. Just make sure that the slices are fairly even. If they are all different sizes, then they will cook at different times.
 

This recipe is very simple and is easily adaptable for your own pallet. You can certainly change up seasonings, add bacon or pancetta and make this dish your own!

 



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