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scott eggers
Posts:
948
From:
Chicago
Registered:
8/25/07
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(1 of 1)
Jul 9, 2009 10:16 PM
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3 baking potatoes, sliced one quarter inch thick
1 lb. of sliced bacon
1 lb. of cheddar cheese, grated (Medium aged cheddar works best because it won't ‘break’ like an older cheese and release lots of oil.)
Salt and pepper
add onion powder and any other seasonings you would like.
Preheat oven to 325 degrees. Line a 6-inch non-stick fry pan with bacon slices, arranging them in a radial pattern and starting with one end of bacon in the center of the pan and the other end draped over the edge. When the entire surface of the pan has been covered, sprinkle with pepper and add a layer of sliced potatoes to cover the bottom. Sprinkle with grated cheese and pepper and repeat layers until they are slightly above the top of the pan. Fold the bacon, one slice at a time up and over the potato mound toward the center. Carefully overlap each slice and repeat until the top is completely and neatly covered with bacon. Press down and cover with a lid. bake for at least two and a half to three hours. You’ll know it’s done when a small thin bladed knife inserts easily. Pour off as much of the fat around the edges as possible. Let the pie stand for fifteen minutes then carefully cover with a plate and flip over. Slide onto a cutting surface. Slice into wedges and serve immediately. You can refrigerate any leftovers and reheat them later it in a microwave.
I have added some left over thin slices of ham with the potatoes and it worked out very well as did a little thyme. This is not low cal but once and a while it is fine. Try taking it to a bbq or a pot luck. It will be the first to go.
I have made it in a glass pie pan and it worked well. If it is thinner than 3 in. It will cook faster. Check after 1.5 hrs. If it is done before the bacon is crisp, crank the heat to 400.
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