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Friday, May 17, 2013

Boy Scout Bacon Potato Skillet

·         8-10 bacon strips
·         3 sprigs fresh thyme
·         2 lbs. Yukon gold potatoes, unpeeled, sliced thin
·         ¾ cup shredded Gruyere cheese, divided use
·         Kosher salt and freshly ground black pepper, to taste
·         1 ½ - 2 cups cooked, crumbled beef, pork or turkey sausage
·         1 sweet yellow onion, thinly sliced
·         4 garlic cloves, minced

Preheat oven to 450 degrees F.  Using your favorite 10-12 inch cast iron skillet, place bacon strips across skillet, meeting at the center, creating what looks like spokes on a wheel. Let each strip hang down over sides of skillet.  Sprinkle thyme over bacon strips in skillet.  Layer half the potatoes onto bacon and thyme, covering the entire surface, slightly overlapping potatoes.  Sprinkle half of cheese over potatoes; season a bit more thyme, and salt and pepper, to taste.   Top cheese with onions and garlic, then layer with the remaining half of potato slices; top with remaining half of cheese; season top with salt and pepper and a little more thyme.  Fold hanging bacon strips towards the center of the skillet, over the top of ingredients within.  Transfer skillet to stove top and cook over medium high heat, 10 minutes.  Cover skillet with foil and transfer to oven, cooking for 30 minutes.  Remove foil and continue to cook until bacon is crisp and potatoes are fork-tender, approx. 30-40 minutes longer.  Let potatoes rest for 10 minutes, then drain drippings if needed and loosen edges around edge of skillet.  Cut into wedges and serve.  

Now You're Cookin', 
Chef Alli