Part 4/8:
To accompany the apple cake, I'm making a side of cheesy skillet potatoes. I layer sliced Yukon Gold potatoes in a cast-iron skillet, seasoning them with salt and topping them with a blend of melty cheeses like Fontina, Gruyère, and cheddar. I then make a creamy sauce with heavy cream, garlic, and nutmeg, pouring it over the potatoes before baking until bubbly and golden brown. The result is a rich, comforting dish that pairs perfectly with roasted meats or baked chicken.