Scalloped Potatoes In An Iron Skillet |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Love cooking potatoes in an iron skillet. I usually cook the potatoes until the edges start to brown before adding the sauce ingredients, just a personal preference when cooking this way! Of course, cream or half and half are great substitutions for the evaporated milk. Ingredients:
3 tablespoons of butter or bacon fat |
4 cups cubed raw potatoes (4 or 5 medium potatoes) |
1 small onion chopped |
1 cup boiling water |
1 tall can of evaporated milk (1 2/3 cups) |
1 teaspoon salt |
dash of black pepper |
Directions:
1. Melt butter or fat in a large iron skillet over low heat.
2. Add potatoes and onions and cook and stir until most of the fat is absorbed by the potatoes and potatoes edge begins to look transparent, about 3 to 4 minutes.
3. Add water, then stir in condensed milk.
4. Continue cooking over low heat, stirring occasionally until potatoes are tender and sauce is thickened and smooth, about 20-25 minutes.
5. Stir in the salt and pepper
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