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Add a photoServings: 12
Ingredients
- Unsalted butter for pan
- 3 lb Idaho potatoes peeled and sliced thin Salt and freshly grnd black pepper
- 6 x Thin slices slab bacon (about 6 ounces)
- 8 ounce Gruyere cheese shredded
Directions
- 1. Preheat oven to 425 degrees. Lightly butter a 10-inch cast-iron skillet.
- 2. Pat potatoes dry on paper towels, place in a bowl and season with salt and pepper.
- 3. Line skillet with bacon slices, starting each in the middle of the pan and arranging them like spokes of a wheel and slightly overlapping. Let ends hang over edge of pan.
- 4. Arrange one-third of potatoes in pan in an even layer. Top with half the cheese. Add in half the remaining potatoes, then the rest of the cheese, then the rest of the potatoes. Fold overhanging bacon strips back over top. Place on lowest rack in oven and bake 45 to 50 min, till potatoes offer no resistance when pierced with point of a sharp knife. Use a spatula to compress cake a few times during baking.
- 5. Cold cake on a rack for a few min. Place serving plate over cake and invert. Serve in wedges.
- Yield: 8-12 servings.
- Time required: 1 1/2 hrs
- In This Article But That Bacon to Bring Home A Buyer's Guide Recipe: Brook Trout With Bacon-Spinach Salad in Bacon-Balsamic Vinaigrette Recipe: Bacon-Baked Clams Recipe: Bacon-Potato Cake
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 12 servings | |
| Calories 147 | |
| Calories from Fat 57 | 39% |
| Total Fat 6.53g | 8% |
| Saturated Fat 3.81g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 69mg | 3% |
| Potassium 373mg | 11% |
| Total Carbs 14.93g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.73g | 0% |
| Protein 7.36g | 12% |
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