Bacon Pie

• 總時間: 3 hours 10 minutes

食材

2 lbs bacon (not thick cut)

Kosher salt

Black pepper

1 onion, grated

6 garlic cloves, grated

1 T rosemary, chopped

1 T dried or fresh thyme

1 lb grated cheese (I used a mixture of sharp cheddar and mozzarella)

2 ½ lbs Yukon gold prototypes, sliced very thinly

步驟

In a cast-iron skillet, arrange your bacon like sun rays from the center of the pan. Be sure to leave a couple inch overhang. Overlap the pieces so they completely cover the bottom of the skillet. Season with salt and pepper.

Combine your onions, garlic, and herbs. Set aside.

Preheat your oven to 350° while you assemble the rest of the skillet.

Sprinkle a half cup of cheese over the bacon and arrange the potatoes slices in concentric circles overlapping just a little bit. Season with salt and pepper and a quarter of the onion mixture.

Repeat this cheese, potato, onion pattern, four more times.

Fold the overhanging bacon over so it seals in the potato mixture. Press down on the whole thing to compact it.

Place the skillet on a rim baking sheet because a lot of fat is going to come off of this pan and you don’t want your oven to catch on fire. Put an oven-safe pot lid on top to prevent the bacon from shrinking as it cooks.

Bake for two hours and remove the lid. Then bake for another hour. If it starts to look too toasty on top, tent it with aluminum foil.

When you take the pie out of the oven, pour off all the drippings and let it rest in the skillet for 10 minutes. Loosen the bottom with a spatula and inverted onto a plate. Pad it with paper towels to remove excess grease and inverted again onto a serving plate. Give it another paper towel pat, slice and serve!