While this delicious potato skillet is a wonderful side dish, we find it satisfying enough to be a main course, too. The skillet preparation takes less time than it does to bake an au gratin casserole or scalloped potatoes—but it's still good old-fashioned comfort food at its best! —Marie Peterson, DeForest, Wisconsin
Au Gratin Peas and Potatoes
Ingredients
- 6 bacon strips, diced
- 1 medium onion, chopped
- 4 cups peeled cooked potatoes, sliced
- 1/2 teaspoon salt
- 1 package (10 ounces) frozen peas, cooked and drained
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup mayonnaise
- 1/2 cup 2% milk
Directions
- In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings in pan. Saute onion in drippings until tender.
- Layer with potatoes, salt, peas, 1 cup cheese and bacon. Reduce heat; cover and simmer until heated through, about 10 minutes.
- Combine mayonnaise and milk until smooth; pour over bacon. Sprinkle with the remaining cheese. Remove from the heat; let stand for 5 minutes before serving.
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