Chef Keith Banks shows us his cast iron skillet potatoes that come out so rich and creamy with the three cheese blend of Fontina, Mozzarella, and Pecorino Romano and a hint of nutmeg to just to kick them over the top. The cast iron also helps brown to the bottom layer of potatoes while the rest of them come out perfectly tender. They go along great with ham, turkey, or roast beef. It's well worth getting out the stretchy pants for this one! For more on Chef Keith, CLICK HERE.
Italian Potatoes Au Gratin
Yield: 6-8 servings
1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
1/3 cup Grated Mozzarella cheese
1/3 cup Grated Fontina cheese
1/3 cup Grated Pecorino Romano
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
3 bay leaves
1/4 cup grated parmesan cheese
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large ovenproof skillet or cast iron skillet with butter, then rub with the garlic.
Combine the Mozzarella, Fontina, and Pecorino Romano cheeses in a bowl.
Heat the ovenproof skillet over medium-high heat. Add half of the potatoes, spreading them out evenly. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese mix, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle again with 3/4 teaspoon salt, and pepper. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.
Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, and bubbly about 25 minutes. Let rest at least 15 minutes before serving. Discard the bay leaves.