Potatoes are the ultimate comfort food. Add cheese to them and it’s a match made in heaven! With just 6 ingredients and a few spices, you can make this amazingly easy, cheesy skillet potatoes for the whole family to enjoy! There will be no leftovers, I promise! This dish is without a doubt, in my top 5 best recipes I’ve ever made! First, let’s talk about our 6 ingredients.
6 Ingredients for Cheesy Potatoes
Differing from the traditional French dish, Au Gratin Potatoes, I use cheese and bread crumbs for added decadence, and not only that but they also add more flavor and texture contrast! For this recipe, you need:
- Potatoes-I use russet potatoes but reds would be fine too
- Full-Fat Coconut Milk-You can use cashew cream in place of coconut if you have an allergy but I prefer canned coconut milk to get the closest resemblance to heavy whipping cream.
- Garlic-Without a doubt, garlic is not to be missed from this recipe! It completes the flavor profile!
- Vegan Shredded Mozzarella Cheese-In addition to the coconut milk, vegan cheese adds to the creaminess of the dish! It should be noted, there are many delicious vegan cheese brands out there but my favorite for shredded cheese is from Daiya.
- Onion-I love the slight sweetness of the onion in this dish! Additionally, it gives a nice crunch in contrast to the soft potatoes!
- Last but not least, Gluten-free bread crumbs (optional)-Despite it not being traditional, I love having the extra crunch in this dish from the bread crumbs! It will still taste amazing without the crumbs so you do you!
“How do these potatoes compare to real cheesy potatoes?”
My husband is a food critic and loves his dairy (though he gave it up along with me for the sake of our health. To read our story, click here!) so when I created this recipe, I really tried hard to get that cheesy and gooey texture most potato skillets have. I am pleased to say he devoured it all! He mentioned in particular that it did not taste “coconutty” which is a big turn-off for some people so that was exciting to hear!
Steps
Step One: Preheat oven to 350 and grease your skillet with olive oil. Step Two: Wash and cut your potatoes. Cut the onion. Peel and crush the garlic. Step Three: Toss the onion and potatoes with the spices. (Salt, pepper, rosemary, and oregano). Step Four: Pour into skillet and top with the full can of coconut milk and cheese. Stir well to combine. Cover with foil.
Step Five: Place in the oven for 1 hour and 15 minutes or until the potatoes are tender. Remove the foil. Add the remaining cheese and bread crumbs. Step Six: Place back in the oven and bake for an additional 15 minutes or until the cheese starts to brown. Remove from heat. Allow resting for 5 minutes to prevent burnt tongues. Makes 6 servings.
Conclusion
Cut up potatoes, an onion, and some garlic. Toss with spices. Throw in the skillet. Top with full-fat canned coconut milk and vegan shredded cheese. Cover and bake. Dinner is served! Not complicated at all! I guess the only thing I don’t like about this recipe is waiting for it to bake! Leave me a comment with how you make skillet potatoes and let me know how much you loved this recipe! Until next time, I’ll see you in the kitchen!
Cheesy Skillet Potatoes-The Ingredients May Surprise You!
Equipment
- 1 15 in cast iron skillet
- 1 Cutting knife
- 1 Cutting Board
- 1 garlic crusher
- Oven Mitts
- Hot Pad
- 1 Mixing bowl
- 1 plastic spatula
- Aluminom foil
- 1 can opener
Ingredients
- 2.5 lbs sliced russet potatoes
- 1 13.5oz can of full fat coconut milk
- 2.5 cups vegan mozzarella cheese shreds
- 1/2 cup Ian's gluten-free panko bread crumbs
- 1 yellow onion sliced
- 5 cloves of garlic crushed
Spices
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp rosemary
- 1 tsp oregano
Instructions
- Preheat oven to 350 degrees farenheit
- Grease your skillet with 1/2 tablespoon of olive oil or until the bottom and sides are coated well. Set aside.
- Wash potatoes then slice them thin about 1/8th inch rounds. Place in large mixing bowl.
- Cut onion into thin slices. I cut my onion in half and then sliced it. Add to the mixing bowl
- Peel and crush the garlic into the mixing bowl
- Add the spices to the mixing bowl
- With a plastic spatula, mix the potatoes and onions with the garlic and spices to coat well.
- Place the content of the mixing bowl into your greased skillet and evenly distribute the potatoes so they are level
- Pour the full can of coconut milk over the potatoes.
- Add the 2 cups of shredded cheese (reserve a half cup for the end) to the potatoes and stir well to combine the milk and cheese.
- Cover the skillet with foil and place in the oven on the middle rack. Bake covered for one hour and fifteen minutes or until the potatoes are tender with a fork.
- Remove the foil. Top with the remaining half cup of cheese and the bread crumbs (optional). Return to the oven for an additional 10-15 minutes or until the top is brown.
- Remove from oven. Allow to sit and cool for at least 5 minutes to prevent burnt tongues. Enjoy!
twicsy.com says
Thanks , I’ve just been searching for info about this topic
for ages and yours is the greatest I’ve came upon so far. But, what in regards
to the conclusion? Are you positive in regards to the source?
Benjamin Van Goor says
Hi! Thanks for the comment! I don’t quite understand your question: am I positive in regards to where the recipe originally came from?