Recipe

Scalloped Potatoes In An Iron Skillet Recipe

	Sparow64 / All my dishes 1 year, 7 months ago 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. ... More Prep:15m Cook:25m Servings:6	Sparow64
	scallopedpotatoes

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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

Melt butter or fat in a large iron skillet over low heat.

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.

Add water, then stir in condensed milk.

Continue cooking over low heat, stirring occasionally until potatoes are tender and sauce is thickened and smooth, about 20-25 minutes.

Stir in the salt and pepper

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Comments

pudgy47 1 year, 7 months ago said:
Now this sounds good, must give it a try. Thanks

httpmom 1 year, 7 months ago said:
Hi Sparrow, These sound good. I think I would try it with cream instead of canned milk just because that's me. And you have given me another reason to buy a cast iron skillet. Thanks!

sparow64 1 year, 7 months ago said:
Yes, I use cream when I have it...but, I always have the condensed milk.

chefmeow 1 year, 7 months ago said:
Yummy, can't got wrong with this delight. Great post. Got my 5.

lovemybirds 1 year, 7 months ago said:
These sound really good.