Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

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

Method:

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 the potato 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.

Serve

Enjoy!