Skillet Potatoes Au Gratin
|Potatoes||4 Large, pared and sliced|
|Finely chopped onion||1⁄2 Cup (8 tbs), finely chopped|
|Black pepper||1⁄4 Teaspoon|
|Water||1 Cup (16 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Shredded sharp cheddar cheese||1⁄2 Cup (8 tbs)|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Bacon slices||3 , diced and pan broiled|
Put sliced potatoes, onion, salt, pepper, and water into a heavy skillet; cover and bring to boiling.
Cook about 10 minutes, or until potatoes are just tender.
Add cream, melted butter, and cheese to skillet and mix lightly.
Cook uncovered over low heat about 10 minutes, or until thoroughly heated.
Meanwhile, lightly brown bread crumbs in 2 tablespoons butter in a small skillet.
Crumble the broiled bacon or chop finely.
In a Pyrex baking dish/casserole, spoon the potato mixture with the sauce.
Top with the crumbled bacon and sprinkle the toasted breadcrumbs.
Place under a broiler or in the oven for 10-15 minutes until hot and bubbly and crumb topping is golden brown and crispy.