by Judy Kim
SKILLET SCALLOPED POTATOES WITH CHIVE BUTTER
Yield: 6 servings
Total time: 1 hour 5 minutes | Prep time: 10 minutes
Scalloped potatoes is an all time favorite of mine. It reminds me holiday dinners with an Easter Ham or a Roast Beef. Either way, the crispy topping and creamy center just called your name and it was the first dish to go at the table. I have two older brothers so you can imagine the fierce competition. I was chubby little kid, so I did pretty well to keep up with Ed and David.
Herbs de Provence is an herb I rarely use but always keep in my pantry. I picked up some on a trip in Southern France ages ago and wasn't sure how potent it was. But it lent a lovely floral and savory herbal scent to the potatoes when I added it to the butter. It usually includes a blend of savory, marjoram, rosemary, thyme, oregano and lavender flowers. But I know that isn't a pantry item everyone keeps, so dried thyme is a great substitute.
2 tbsp unsalted butter
2 garlic cloves, minced
1 onion, diced
1 tsp dried herbs de provence or 2 tsp fresh thyme
freshly ground black pepper
1 cup heavy cream
1/2 cup chicken stock
1/4 cup chopped chives, plus more for garnish
1 cup shredded fontina cheese
3 to 4 yukon gold potatoes, sliced thinly on mandoline
- Preheat oven to 400 degrees F.
- In a large cast iron skillet over medium-high heat, melt butter and add garlic, onion and herbs de provence. Sauté for 3 to 5 minutes until mixture is softened. Add 1 1/2 tsp salt, 1/2 tsp pepper, heavy cream, chicken stock and bring to a boil. Turn off heat and mix in the chives and half of the cheese.
- Add potatoes slices to the skillet and arrange in any pattern while trying to keep potato slices vertical to ensure even cooking. Bake 40 minutes. Sprinkle last half of cheese all over and bake 10 minutes. Cheese should be melted and form a golden brown crust.
- Garnish with fresh chopped chives and serve immediately.