Name: Cheesy Skillet Potatoes
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 6 to 8 servings
Ingredients: 2 tablespoons salted butter; 3 pounds Yukon Gold potatoes, peeled and very thinly sliced; Kosher salt and freshly ground black pepper; 2 tablespoons chopped fresh chives, plus more for garnish; 1 cup shredded Gruyère; 1 cup shredded sharp Vermont white Cheddar; 1/2 cup shredded fontina cheese; 2 cups heavy cream; 2 cloves garlic, minced; 1/4 teaspoon grated nutmeg; 1/2 cup sour cream

Directions

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.

Cheesy Skillet Potatoes

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