Kardea whips up her preferred recipes on her beloved cast-iron skillet, including her Tacky Skillet Potatoes– a best side meal to delight in at any time of the year!
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Kardea Brown shares down-home, Southern dishes from her South Carolina cooking area. The cook and catering service was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and found out to cook in her granny's kitchen. These days, she takes generations of household dishes and makes them her own as she cooks for family and friends at her Sea Island home.

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Cheesy Frying Pan Potatoes
DISH THANKS TO KARDEA BROWN
Level: Easy
Overall: 1 hr 30 min
Active: 30 min
Yield: 6 to 8 portions

Ingredients

2 tablespoons salted butter
3 pounds Yukon Gold potatoes, peeled and really thinly sliced
Kosher salt and newly ground black pepper
2 tablespoons sliced 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 whipping 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. Organize half of the potatoes in the frying pan. Sprinkle with salt and pepper, half the chives and half of each of the Gruyère, Cheddar and fontina cheeses. Repeat the layers as soon as.

Heat the cream, garlic, nutmeg, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan over medium heat up until bubbles form around the edges, about 3 minutes. Eliminate from the heat and stir in the sour cream. Pour the cream mix over the potatoes in the frying pan. Cover firmly with aluminum foil. Bake until the potatoes can be quickly pierced with a knife, about 45 minutes.

Discover and bake till 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 prior to serving.

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Kardea Brown's Cheesy Frying pan Potatoes|Delicious Miss Brown|Food Network

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