These fork tender, garden fresh skillet potatoes with yogurt cream sauce are sliced thin, stacked and layered with bacon, garden mustard greens, and green onion. Perfectly baked and topped with a yogurt cream sauce, this dish is a simple and classic addition to any summer meal.
This was our first season growing potatoes ever! I’m easily intimidated with trying to grow new produce in the garden and assumed potatoes would be…difficult? Turns out, they’re definitely not!
We bought a few pounds of sprouted potatoes at our local Amish market in the late winter and decided, what the hay, let’s throw them in the garden and see what happens. Gardening is, in fact, a slight profession of hope. There are always the “what if’s”: What if we plant too early and there’s a late, hard freeze? What if NONE of our seedlings come up? What if we have a dry season (which it’s been very dry here lately!), What if the chickens get out and eat everything that’s sprouted? And so on and so forth. There is a lot that can be up in the air with planting a garden.
So, after tending to the crop, plucking any blooms, and replenishing any soil that washed away from rain, we now have a bountiful row of red and white potatoes. We eagerly started digging for our gold and to my surprise we had a great turn out! I cannot wait to grow more 🙂
In addition to our garden potatoes, we had fun growing mustard greens this year. I’m always finding ways to plug in the greens in our meals. This recipe is a great way to “hide” greens for any picky eaters out there!
Creative ways to use garden fresh potatoes
Now that we have gobs and gobs of potatoes, it’s time to get creative in the kitchen. Here are a few ways I like to incorporate this great crop in our family meals:
- Potato cakes: Shred potatoes with a box grater or food processor, add an egg, chopped onion and garlic, and preferred seasonings. Patty out the potato mixture to the size of a hamburger patty and cook each side 1-3 minutes on medium heat in a skillet. These are great for breakfast! Top with microgreens.
- Breakfast potato hash: Grate, cube, or slice potatoes and cook with bacon, eggs, herbs, and onion for a simple breakfast hash.
- Sourdough potato rolls: Here’s a recipe I’m trying out for dinner this week!
How to make Garden Fresh Skillet Potatoes with Yogurt Cream Sauce
Tools you may need
- Box grater or food processor
- Sharp knife
- Cast Iron Skillet (preferably)
Ingredients you will need
- About 10-12 small, russet size potatoes, or 8 large white potatoes. Sliced thin.
- 1 cup mustard greens, roughly chopped
- 1 cup cooked bacon
- 1/4 cup chopped green onion
- 2 Tbsp of the leftover bacon drippings
Ingredients for the Cream Sauce
- 1/4 cup half and half or heavy cream
- 1 cup whole milk Greek yogurt
- 1/2 cup grated sharp cheddar cheese
- 1/2 cup grated pepper jack cheese
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp Italian seasoning
Instructions for Garden Fresh Skillet Potatoes with Yogurt Cream Sauce
- Over medium heat, cook bacon in cast iron skillet. Once cooked, remove bacon to separate bowl and keep as much bacon drippings in the skillet as you prefer.
- Wash and thinly slice potatoes, roughly chop mustard greens, green onion, and cooked bacon. Set aside.
- Stack the sliced potatoes and stand them up-right in cast iron skillet almost like putting books on a shelf! Follow the contour of the skillet pan in a circle. Fill the entire skillet with the sliced potatoes.
- Once the skillet is packed with potato slices, fill in any gaps and stuff them with the roughly chopped mustard greens and bacon.
- In a separate bowl, make the yogurt cream sauce. Add half and half, Greek yogurt, shredded cheese, and seasonings and mix well.
- Smear the yogurt cream sauce and cover the skillet potatoes.
- Preheat oven to 375 degrees and bake potatoes, covered for 40 minutes. Uncover potatoes and cook for another 10-20 minutes, or until potatoes are fork tender and cream sauce is bubbling.
- Top with chopped green onions. Serve immediately and enjoy!
Other favorite scratch recipes from Trout Lily Heritage
The Easiest Rosemary, Garlic, & Parmesan Sourdough Focaccia
Garden Fresh Skillet Potatoes with Yogurt Cream Sauce
These fork tender, garden fresh potatoes are layered with bacon, mustard greens, and green onion baked and topped with a yogurt cream sauce.
Ingredients
- About 10-12 small, russet size potatoes, or 8 large white potatoes, sliced thin
- 1 cup mustard greens, roughly chopped
- 1 cup cooked bacon
- 1/4 cup chopped green onion
- 2 Tbsp of the leftover bacon drippings (optional)
- Ingredients for the Cream Sauce
- 1/4 cup half and half or heavy cream
- 1 cup whole milk Greek yogurt
- 1/2 cup grated sharp cheddar cheese
- 1/2 cup grated pepper jack cheese
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp Italian seasoning
Instructions
- Over medium heat, cook bacon in cast iron skillet. Once cooked, remove bacon to separate bowl and keep as much bacon drippings in the skillet as you prefer.
- Wash and thinly slice potatoes, roughly chop mustard greens, green onion, and cooked bacon. Set aside.
- Stack the sliced potatoes and stand them up-right in cast iron skillet almost like putting books on a shelf! Follow the contour of the skillet pan in a circle. Fill the entire skillet with the sliced potatoes.
- Once the skillet is packed with potato slices, fill in any gaps and stuff them with the roughly chopped mustard greens and bacon.
- In a separate bowl, make the yogurt cream sauce. Add half and half, Greek yogurt, shredded cheese, and seasonings and mix well.
- Smear the yogurt cream sauce and cover the skillet potatoes.
- Preheat oven to 375 degrees and bake covered for 40 minutes. Uncover potatoes and cook for another 10-20 minutes, or until potatoes are fork tender and cream sauce is bubbling.
- Top with chopped green onion. Serve immediately and enjoy!
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