Creamy Skillet Potatoes Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 12-inch cast-iron skillet. Arrange half of the potatoes in the skillet. Sprinkle with salt and pepper, half the chives, and half of each of the Gruyère, Cheddar and fontina cheeses. Repeat the layers once.
• Heat the cream, garlic, nutmeg, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan over medium heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the sour cream. Pour the cream mixture over the potatoes in the skillet. Cover tightly with aluminum foil. Bake until the potatoes can be easily pierced with a knife, about 45 minutes.
• Uncover and bake until the cheese is browned and the edges are bubbly, about 15 minutes. Broil for 2 minutes, if desired. Remove the skillet from the oven and sprinkle with more chives before serving.

Steps:

• Heat the butter in a large skillet over medium heat. When the butter has melted, add the potatoes, onion and garlic. Stir and cook until the potatoes and onions begin to soften, 6 to 7 minutes. Season with a good pinch of salt and pepper. Add the cream, then bring to a low simmer and cover. Cook until the potatoes are cooked through, another 6 to 8 minutes.
• Meanwhile, set the oven to broil and move the rack to the center.
• Remove the lid from the skillet and sprinkle the ham over the top followed by the cheese. Place the skillet under the broiler and watch until the cheese is melted and brown, about 5 minutes.
• Garnish with the sour cream and green onions.

Steps:

• Cover potatoes with 2 inches water in a pot. Add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until knife-tender, about 8 minutes. Drain.
• Heat oil in a large skillet (preferably cast-iron) over medium-high. Add potatoes and cook, stirring occasionally, until golden and crisp, about 10 minutes. Stir in pimenton and two-thirds of scallions and cook 30 seconds more. Season with salt, sprinkle with remaining scallions, and serve.

Steps:

• In 10-inch nonstick skillet, stir sauce mix, water, milk and butter with whisk until blended. Stir in potatoes and basil.
• Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in chicken and vegetables. Cover and simmer 10 to 15 minutes longer or until potatoes are tender.

Steps:

• Peel potatoes and dice into a skillet.
• Add boiling water and salt.
• Cover and cook 10 minutes, or until potatoes are tender.
• Uncover and simmer until water has almost evaporated.
• Add milk or cream.
• Season to taste. Cook until slightly thickened, stirring gently with a fork.
• Sprinkle with chopped parsley.

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon slices, reserving grease. Crumble bacon and set aside.
• Add potatoes to bacon grease and season with garlic salt, seasoned salt and black pepper. Cook until potatoes are soft.
• When potatoes are tender, add crumbled bacon. Pour eggs over potatoes and cook until firm. Spread with cheese and cover with lid until melted.

Steps:

• Heat oil in large skillet on medium heat. Add ham and 1/2 cup onions; cook 3 min. or until onions are softened, stirring frequently.
• Add potatoes and water; stir. Bring to boil; cover. Simmer on medium-low heat 12 to 15 min. or until potatoes are tender. Remove from skillet; drain.
• Cook cream cheese and milk in same skillet on low heat 3 to 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Gently stir in potatoes. Sprinkle with remaining onions.

Steps:

• In a large nonstick skillet, heat butter over medium heat. Add potatoes and onion; cook and stir 5 minutes., Stir in broth, cream, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until potatoes are tender. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted.