In a pinch, I nabbed this recipe off the internet and made them to go along with grilled chicken last Sunday. I’m a HUGE fan of cheesy, creamy potatoes, but wanted a recipe that didn’t call for any condensed soups.
If you want to know what these potatoes tasted like, after taking two or three bites, my husband mumbled something like this, “Wow, these taste like they are right out of a dutch oven.” And that’s high praise considering my husband could subsist on dutch oven potatoes (and sweet and sour chicken) for the rest of his life.
The flavor and browning of the potatoes is helped along by a well-seasoned cast iron skillet. I have one hiding in the depths of my cupboards and am always so glad I keep hanging on to it when I use a recipe like this. (If you don’t have one, a) consider saving up for one and b) in the meantime, use an ovenproof skillet.)
The potatoes were perfectly tender without being soggy, the flavors of the garlic and onion were delicious and the cheese and cream bubbled and blended magnificently.
I threw in some blue cheese because I happen to have an ongoing love affair with blue cheese and it took these potatoes over the top. Seriously, Over The Top.
I tossed my grilled chicken to my 3-year old and dove in to the potatoes as my main course.