Skillet potatoes is my twist on scalloped potatoes. This was a desperation pantry recipe last week and it was a huge hit. I had a few potatoes leftover and wasn’t sure what to make. I experimented and came up with this easy and delicious (although not terribly healthy recipe).
Skillet Potatoes (or Pantry Potatoes)
- 4 or 5 medium sized potatoes
- 5 oz can evaporated milk
- 2 tablespoons heavy whipping cream optional
- 3 tablespoons of butter
- 2 tablespoons minced garlic
- salt/pepper to taste
- Preheat oven to 350 degrees.
- Peel and slice potatoes into 1/8 inch thick slices.
- In a heavy oven safe skillet melt butter with garlic, salt and pepper.
- Add potatoes and cook until the potatoes are coated with butter and are turning brown on the edges.
- Add evaporated milk and cream.
- Cook until the milk starts boiling.
- Place potatoes in the oven and bake for 20 minutes. Adjust cooking time for the thickness of the potatoes. Thicker potatoes take a bit longer.
- Serve right from the skillet.
Oooh, thank you so much I love these and didn’t know how to make them or a recipe for them.
That looks yummy!!
I keep saying I should look up a recipe! Glad you posted it!
Smockity Frocks says
Oh my! You had me at “heavy whipping cream”.
Tina @ Mommy's Kitchen says
Those look yummy Toni. I love the addition of evaporated milk and love that it is tossed together in a iron skillet. I heart my iron skillet.
Jenn R says
Oh, that looks soo good!!! When I’m done my weight loss challenge I am soo having this as a treat!!!
Nancy M. says
I love potatoes! Sounds delicious!
I have been craving all forms of potatoes with this pregnancy and have probably bored my family to death with the same ways of cooking them. Thanks for the recipe 🙂
Rhoni Renee says
Oh I LOVE this. We eat potatoes all the time so I’m always looking for new ways to prepare them. I don’t have a skillet that would go from stovetop to oven though 🙁 That really should be an investment soon.
Becky L. says
Nice recipe. I did potato vegetable soup with my pantry challenge on Sat. Put some coleslaw and evaporated milk (from making fudge in Dec.) that needed used in soup. Dinner consisted of mini ham quiches made in a muffin pan. Ham was fridge pantry and cut of remaining ham and froze it for another meal. Not ham that we liked in as sandwich meat. There’s always uses for stuff in the pantry. I’m working on that. Guess I better use the canned pumpkin for some bread. Take care!!!
By the way, at Portland Trailblazers (basketball) game last Friday…donations to Mercy Corp was $65,000 and the team was going to match that! Amazing!!
Sounds like you are really getting creative with your pantry meals!
That is awesome about the Portland Trailblazers donation!
Crystal & Co says
These skillet potatoes are part of my meal plan for this week and last night was THE night… man, they are YUM! You can check out my weekly meal plan and whatelse we had for dinner last night here: http://fourcrazychildren.blogspot.com/2010/01/weekly-meal-plan-14.html
I did not have evaporated milk, so I used half and half. Still very yum. I even added some dry onion flakes with the garlic and butter.
Thanks for the easy recipe!
Mary Green says
These look great, I had to save it and print it so I can try this. I wonder if anyone has something a little more than healthy than the evaporated milk. (I’m on a diet!)
You could try skim milk…. I haven’t done it myself, but it might work.