Makes 10 to 12 servings
1 tablespoon of unsalted butter
1 pint heavy whipping cream
5 cloves garlic, crushed (I used 2 tablespoons of garlic powder)
1 tablespoon of fresh thyme
1 tablespoon plus 2 teaspoons kosher salt, divided
2 teaspoons ground black pepper, divided (I used coarse ground pepper)
1/4 teaspoon ground nutmeg
4 pounds russet potatoes, thinly sliced
1/2 cup grated Parmesan cheese
Garnish: fresh thyme
First Preheat oven to 325 degrees. Rub a 12-inch cast-iron skillet with butter.
Next in a medium sauce pan, bring cream, garlic, thyme, 1 tablespoon salt, 1 teaspoon pepper, and nutmeg to a boil over medium heat. Reduce heat to low, and simmer until garlic is tender, about 15 minutes. Remove from heat.
Next in a large bowl, combine potatoes, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper. Layer potatoes in prepared cast-iron skillet. Pour cream mixture over potatoes. Cover tightly with foil.
Next bake until potatoes are tender, about 1 hour. Remove foil; sprinkle with cheese. Increase oven to 400 degrees.
Last bake until golden brown, about 15 minutes. Garnish with thyme, if desired.
Credit: Southern Cast Iron Magazine, page 54
1.Mix ingredients together and cover each fillet with mixture and wrap in aluminum foil and refrigerate for 4-5 hours.
2. Unwrap salmon and add to 13" cast iron skillet.
3. Start smoker on smoke setting and cook for 30 minutes.
4. Increase smoker setting to 225 degrees and cook for 45 to 60 minutes.
5. Serve with lemons.
1. In a 10 inch skillet over
medium heat, cook the bacon until crispy.
2. Add the onion and cook until softened- about 5 minutes.
3. Add the sweet potato and cook for another 5 minutes until the potato is warmed through.
4. Make 4 little spaces in the mixture and crack an egg into each one.
5. Cover and continue to cook until desired doneness. About 5-7 minutes for eggs that are still runny.
6. Sprinkle a little salt and pepper over each egg.
7. Serve straight from the skillet.