Nell B. Nichols

Skillet-Scalloped Potatoes

Preparation info
  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

They’re luscious with cream and cheese

Ingredients

  • 6 medium potatoes
  • ¼ c. shortening or bacon drippings
  • 1 medium onion

Method

  • Peel potatoes; slice thinly.
  • Heat shortening in large skillet. Add potatoes, onion and seasonings. Fry potatoes slowly over low heat until golden brown, turning frequently.
  • Pour on cream; add cheese, stirring gently to mix. Cover; cook slowly 10 minutes, or until potatoes are tender.