Slightly adapted from Fine Cooking, this recipe includes Emmentaler cheese. This is the first time I’ve melted it on potatoes and it won’t be the last.
Emmentaler cheese is pale yellow with a thin rind; a medium-hard Swiss cheese originating from the Emmentaler valley area of west-central Switzerland.
Its taste is creamy, sweet and nutty ~ perfect when combined with cheddar and oozing deliciousness over potatoes.
All other potatoes were just a dress rehearsal for this...
sadly, there were not any leftovers...
Cheesy Skillet Potatoes
1½ pounds (about 4 medium-size) Russet potatoes, or Yukon Gold
½ teaspoon kosher salt
½ teaspoon seasoned pepper
2 tablespoons vegetable oil
2 ounces (⅓ cup) coarsely grated sharp Cheddar
2 ounces (⅓ cup) coarsely grated Emmentaler cheese
1 tablespoon chopped chives
Peel and slice potatoes. season with salt and pepper.
Place oil in 12-inch cast iron skillet over medium-high heat.
Add potatoes, cook undisturbed, until just starting to brown, about 5 minutes.
Lower heat to medium and gently flip potatoes every 2 minutes until half of the slices are crisped and browned, about another 10-12 minutes.
Top with cheeses, cover, remove from heat and let sit until cheese melts, about 2 minutes.
Sprinkle with chives.