a fantastic side dish for virtually any meat. This recipe from my grandmother calls for Swiss cheese. Without the threads of Swiss cheese, I’ve discovered that using Fontina cheese enhances flavor more.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon butter
- 18 slices bacon
- 1 ½ pounds baking potatoes, peeled and sliced
- 1 ¼ cups shredded fontina cheese
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Coat an 8 inch round baking dish with the butter. Arrange bacon in a spiral fashion in the baking dish, draping ends of the slices over the pan edge to fold over filling.
- Arrange 1/3 of the potatoes over bacon, and sprinkle with 1/3 Fontina cheese. Repeat layers with remaining potatoes and cheese, and season with salt and pepper. Fold bacon over filling to form the upper layer.
- Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve.
Nutrition Facts
| Calories | 433 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 2 g |
| Protein | 13 g |
| Saturated Fat | 14 g |
| Sodium | 675 mg |
| Sugars | 1 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it…. although it took much longer to cook! (The edges started to burn… so I covered it with foil)
This recipe wasn’t so great, it was obvious there would be problems just by reading it. No seasoning and the way they did the bacon was sure to leave a lot of unwanted grease, so I fixed it so it works much better. I made it in a pie pan and used a bottom pie crust. I cut the bacon while raw into small strips about 1 inch and cooked them first then dried with a paper towel. I used a mandolin slicer to slice the potatoes which made them cook much more evenly. I layered the paper thin potatoes with the crumpled bacon, cheese and I added sweet onion also sliced with the mandolin. Add just a pinch of sea salt, black pepper and italian (or french) mixed herbs. If you can’t find fontina just use shredded swiss. This came out so flavorful and tender without the greasy mess.
Loved this recipe! I did add onions and some more spices but outer than that I didn’t change anything! Make sure you slice the potatoes nice and thin and you’ll be good to go. I even loved the fontina cheese, it was all delicious. Definitely will be making this again.
I made this last nite.It was great! A meal in Itself! I did put the beaten egg on the first layer and used cheddarjack cheese. next time I will add broccoli. No need for a anything else with it!! But do cover the top with foil.
This was delicious! I made it with my Kitchen Aid mixer using the Slicer&Shredder attachment. SOOOOO easy!! Just slice up onions, potatoes and cheese all into one bowl and toss. Skip the butter you don’t need it. I used swiss cheese too because it was what I had.
Very tasty. Not for those looking for a light grease free dish though;)
I put this into a baked crust in a tart pan & served with sour cream on the side. Very, very good & a nice change from a plain old baked potato. I served this for my morther-in-law’s birthday & she loved it!
I decided to try this and once I did my kids went crazy over it! I have to make it at least once a week now. I do add a bit of milk to the potatoes and add onions in with the potatoes and cheese for extra flavor. I’ve used different kinds of cheese and think I’ll try turkey bacon to try and cut down on some of the fat.
Will make again, but will add some onions and will be sure to put the bacon on top so it actually cooks and the fat seeps downward.
Bacon, Potatoes and Cheese. How can it be bad? The taste was great and I received a lot of compliments. Everyone loved this. I did have a couple small problems that I will keep in mind when making this again. The butter, although only 1 Tbs. is not necessary and only adds to the bacon grease that pools on the top/sides. I had to drain A LOT of grease from these before taking to the table. I didn’t use 18 slices of bacon, closer to 12, but should have expected this. The baking time was approx. 20 min longer in my oven and could have stood 5 – 10 min longer but everything else was done and waiting so I just went with it. The bacon on the bottom was not crisp or brown at all. Next time, I think I will just arrange the bacon across the top. I will also add more cheese next time. The fontina got a little lost. Most of these things can be fixed easily and as much as everyone commented on these, I will definately be making them again. Thanks for sharing!
Simple and delicious. I just used cheddar, and it did take a little longer to cook, but I just covered it with foil and turned the temp. down for the last little bit.
I found this to be too “greasy” for my tastes when using the bacon as the tart “crust” and I wasn’t able to serve it straight from the oven given the build up of the grease in the areas where the bacon edges curled away from the edge of the tart pan. On the plus side, I was pleasantly surprised that my young (picky) niece and nephew went back for 2nds of this — hard not to like bacon and potatoes!
Wow this was great. How can you go wrong with bacon and potatoes? 😉 I used a throw away loaf pan which worked nicely for the bacon. It folded over the potatoes perfectly and looked beautiful when I pulled it from the oven. I thinly sliced the potatoes and sprinkled with salt, pepper, onion powder, garlic powder with a light sprinkle of parm cheese. I made to accompany steaks but this would be great with breakfast as well.
I served this to our gourmet club and everyone asked for the recipe. But, I used turkey bacon for one of the pies and added a little butter on top before cooking. It was great. Actually, some of the people who tasted the pork bacon version and the turkey bacon version liked the turkey better. As the potato pie cooled, the turkey bacon held the pie together to a point that people picked up a piece and ate it like a tart. I had sliced it in small pieces so people could try both. I’d like to try it again in a 9 x 11 pan.
This was wonderful, don’t need to add the butter, the fat from the bacon does a good job, i used swiss and fetta cheeses and then 2nd time i made it used farmers cheese and swiss, both times was great, a new family favorite.
I pre-cooked and mashed the potatoes before mixing in the other ingredients (specifically the cheese) and baking. I also used HAM instead of bacon. The FLAVORS melded wonderfully. Turned out to be a genuinely nice side dish to my Porterhouse Steak (my husband’s boss, his wide + 2 others) presentations.
I had a little trouble with this recipe. It took way loger to cook than stated and my bacon started to burn on the edges before it was done in the center, so that I had to cover the edges with foil. Still, the flavor was really good and I think I can rig it to work. I’ll update you when I try it again. Thanks for the recipe.
Like most reviews I’ve read on this site, this recipe was changed a little. I used cheddar instead of fontina and I poured 2 beaten eggs (mixed w/milk) over the first layer of potatoes (I customized the recipe for 2 people). It was scrumptious!
Very good, however I had to cook almost twice as long as they recommended in my gas oven. No one wants raw bacon!
I wasn’t too crazy about it however, my boyfriend loved it. The bacon cooked up beatufully and it looked terrific when it came out of the oven. I think it was the fontina I wasn’t keen on. I might try it again sometime with cheddar. I would recommend using a little salt and a good amt. of pepper on the potato layers.
My family loved this! Indeed, it isn’t low cal, but it’s worth the splurge! Thanks for sharing!