Wednesday, January 5, 2011

Skillet Potatoes

Recipe from Mommy's Kitchen
4 or 5 medium sized potatoes, sliced thin 1/8 inch
1 - 5 oz can evaporated milk
2 - Tablespoons heavy whipping cream
3 - Tablespoons of butter
1 - 2 Tablespoons minced garlic
1/4 onion, sliced
salt/ pepper to taste
Preheat oven to 350 degrees. Peel and slice potatoes into 1/8 inch thick slices. {Remember...the thicker you slice the potatoes the longer they take to cook.} In a heavy oven safe skillet melt butter with garlic, sliced onion, and salt and pepper. Add the potatoes and cook until the potatoes are coated with butter and are turning brown on the edges. Add evaporated milk and cream and continue to cook until the milk starts boiling. Place the whole skillet of potatoes into the oven and bake for 20 minutes. Adjust cooking time for the thickness of the potatoes. {I cooked the potatoes for an additional 10 minutes so the potatoes would be crispy on top}. Remove from oven, cool and serve right from the skillet.


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