Cheesy Skillet Potatoes


Cheesy Skillet Potatoes / Bev Cooks

And get this, they’re not totally scalloped. They’re just layered. With cheese and garlic and butter and cheese and cheese. So if scalloping potatoes makes you skeered, don’t! Just layer. With cheese and garlic and butter and cheese and cheese.

But first, a little back story.

Cheesy Skillet Potatoes / Bev Cooks

Over Easter weekend, my sister-in-law Carolyn was scribbling out the family Easter dinner menu on a piece of torn notebook paper, hunched over the kitchen counter with a just-opened beer next to her. She went over the basics, “We’ll have ham, blanched asparagus, dinner rolls, salad (You’re in charge, Bev!), and potatoes.”

But her potatoes. Her potatoes. They were as simple and classic and fabulous as simple and classic and fabulous gets. An old go-to recipe from her grandmother’s repertoire. She peeled each one (a step I’ve always skipped because hi, lazy bones here), sliced them thinly (a mandolin is all you need in this world), and layered in a cast iron skillet. With butter and salt. That is IT.

And the result was perfectly cooked potatoes with crispy edges and golden brown bottoms. Which came out wrong.

Or did it?

Cheesy Skillet Potatoes / Bev Cooks

So of course I had to come home and immediately change her recipe by adding ALL THE CHEESE and sautéed garlic.

But not just any cheese. It had to be a mix. A perfect mix of creamy meets nutty meets depth meets my mouth. So I used two of Roth’s most popular cheeses, the Grand Cru and the Havarti.





omg. Girl.

Cheesy Skillet Potatoes / Bev Cooks

So first you’ll melt three Tbs. of butter, and sauté a few cloves of minced garlic in it. My garlic was thin and wimpy, so I used five cloves, to feel more like three gutsy cloves. (Should we start a band called Three Gutsy Cloves? I think we know the obvious answer here.)

After you slice your ‘taters, dump them in a big mixing bowl, and pour all the sautéed garlic and butter in with it. Season with a big pinch of salt, and give it a good toss with your hands. Get it all coated. There you go. Coat it coat it coat it. Just like that.

Now lick your fingers.

WHAT, you’re going to anyway.

Cheesy Skillet Potatoes / Bev Cooks

So this is a little trick. Put a low flame under that cast iron skillet again, while you layer the potatoes. It will do magical things to the bottoms of the potatoes that you can’t not experience in this life.

Two russets will equal out to be two layers, so after your first potato layer, sprinkle half the cheese over them. Then another potato layer, and the rest of the cheese. Good gracious.

Cheesy Skillet Potatoes / Bev Cooks

Aaaaaand you’re weeping. ^^

45 minutes later, guys. Cover it for 20. Uncover for 25. And this is what happens. Look at that CHEESE. I’m irrationally obsessed with the two Roth cheeses together. The Havarti has that unmistakable mellow creaminess. And the Grand Cru with its nutty, slightly floral jam going on? UGH, please.


You must.

Cheesy Skillet Potatoes / Bev Cooks

And garnish it with anything! I had some nice peppery cabbage sprouts, so I threw a mountain on top. But seriously, parsley is great. Make your life good and easy and happy.

I served this with seared steak and a classic wedge salad and ALLLL THE PEOPLE SAID JEAH.

Cheesy Skillet Potatoes / Bev Cooks


Cheesy Skillet Potatoes
Save RecipeSave Recipe
Recipe Image


  • 2 russet potatoes, thinly sliced with a mandolin (3.5mm was my size)
  • 3 Tbs. butter
  • 3-5 cloves garlic, minced
  • 1 cup grated Roth’s Grand Cru cheese
  • 1 cup grated Roth’s Havarti cheese
  • Big pinch of salt
  • Sprouts for garnish (or whatever you want to use!)


  1. Preheat your oven to 450.
  2. Melt the butter in a 10-inch cast-iron skillet over medium high. Once the butter foams, add the garlic and sauté anywhere from 30 seconds to a minute, until fragrant and lightly browning.
  3. Dump your sliced potatoes in a large mixing bowl, and add the garlicky butter to the bowl. Season with a good pinch of salt, and toss it all with your hands, until the potatoes are evenly coated with the butter.
  4. Now, put a medium low flame back under the cast iron skillet, and layer the potatoes over each other in a circle, in the bottom of the skillet. That heat will start crisping the bottoms of the potatoes. This is a good thing in life. Sprinkle half of the grated cheeses (like half a cup of each) over the potatoes, and continue layering with other half of the potatoes, along with the second half of the grated cheeses. Cover with foil and bake for 20 minutes. Remove the foil and bake another 25 minutes, until the cheese is browning and bubbly!
  5. Garnish with sprouts (or chopped parsley!) and serrrrrve it up, baby.
  6. Serves 4 as a side dish.

Cheesy Skillet Potatoes / Bev Cooks

I already can’t wait for you.

(This post is definitely in partnership with Roth Cheese. But all ramblings and cheese inhalings are totally my own. We coo?)

, , , , ,

10 Responses to Cheesy Skillet Potatoes

  1. Simone April 24, 2018 at 10:28 am #
    Looks yummy, but cheese is not my friend. I would need to make 2 pans: one for me and one for them. Butter, garlic, and chives would still be yummy right?
  2. Karen B. April 24, 2018 at 5:49 pm #
    OMG, I can't wait to try these. Love your cooking and your IG account is always great. Karen
  3. Jennifer Jones April 25, 2018 at 9:08 am #
    Can not wait to make this! Thanks Bev.
  4. Turner April 26, 2018 at 4:43 am #
    I’m so skeered of the mandolin I can’t even read this without shivering! Insane, I know. Any tips? Otherwise it basically sounds like perfection in a skillet.
    • Bev Weidner April 26, 2018 at 6:07 am #
      Just use the hand guard and there's nooothing to be skeered of! YOU GOT THIS.
  5. Kaye April 29, 2018 at 1:43 pm #
    Oh my are so right! These are crazy delicious and yes - heat up that skillet as you are layering the potatoes. SMASH hit at my dinner party last night. Will definitely be making these again! Thanks for a great recipe!


  1. Roasted Carrots and Chickpeas | Bev Cooks - April 26, 2018 […] it’s side dish WEEK. I gave you skillet potatoes on Tuesday, and carrots Thursday. WHAT HAPPENS ON […]
  2. Potatoes, Gruyere & Caramelized Onion Tart | The Three Bite Rule - May 8, 2018 […] Call it a galette and feel fancy or call it a tart and feel cute. Either way, this sucker was delicious. I used sweet potatoes, white potatoes, gruyere cheese, and caramelized onions tucked inside a not-fussy crust. This #MeatlessMonday plan was hatched when I was inspired after seeing some other posts around like a flaky crust when Eats Well With Others posted a galette with Asparagus & Gruyere  and I wanted all the cheese and potatoes when Bev Cooks posted these Cheesy Skillet Potatoes. […]
  3. Can You Freeze Cheese? [Shredded, Cream, Ricotta, etc] - February 19, 2019 […] Cheesy Skillet Potatoes by Bev Cooks […]

Leave a Reply