Friday, July 9, 2010

Skillet Potatoes

Skillet Potatoes
recipe from Mommy's Kitchen
Pictures are before and then after being in the oven. A lil too garlicky but still delicious, I will make again with less garlic

4 or 5 medium sized potatoes, sliced thin 1/8 inch
1 - 5 oz can evaporated milk
2 - Tablespoons heavy whipping cream (optional)
3 - Tablespoons of butter
1 - 2 Tablespoons minced garlic (next time I will cut this down to 2 teaspoons garlic)
salt/ pepper to taste

Preheat oven to 350 degrees. Peel and slice potatoes into 1/8 inch thick slices. The thicker you slice the potatoes the longer they take to cook. In a heavy oven safe skillet melt butter with garlic, salt and pepper. Add the potatoes and cook until the potatoes are coated with butter and are turning brown on the edges. Add evaporated milk and cream and continue to cook until the milk starts boiling. Place the whole skillet of potatoes into the oven and bake for 20 minutes. Adjust cooking time for the thickness of the potatoes. I cooked the potatoes and additional 10 minutes so the potatoes would be crispy on top. Remove from oven, cool a bit and serve right from the skillet.

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