Ingredients

The following ingredients have 4 Servings
  • 4 slices bacon (diced)
  • 1 medium yellow onion (sliced or diced)
  • 6 medium potatoes (thinly sliced into rounds(White potatoes or Yukon Gold - not Russets))
  • 1 cup chicken stock (plus more if needed)
  • Salt and freshly ground black pepper ((*remember that the stock will add some salt to the dish))
  • 1 cup Dubliner cheese (grated (or try Swiss, Gruyere, Asiago, aged Cheddar etc.))

Instruction

  • In an oven-proof skillet over medium heat, heat a small amount of oil or butter over medium heat and add the onions and a pinch of white sugar. Cook, stirring often, until onions are golden, about 10 minutes. Remove from pan and place in a small bowl. In the same pan, fry the bacon until browned and slightly crisp. Remove from the pan and combine in the bowl with the reserved onion.
  • In the same pan used to cook the bacon, arrange a layer of the sliced potatoes in the bottom of the pan. Sprinkle with 1/3 of the onion/bacon mixture. Add another layer of potatoes and another 1/3 of the bacon/onion mixture. Season lightly with salt and pepper (remember the chicken stock will add some salt to this dish, as well). Add another layer of potatoes and the final 1/3 of the onion/bacon mixture. Top with a final layer of potatoes. Pour about a cup of chicken stock over the potatoes. The goal is to cover the bottom and come up the sides just a bit. You may need a bit more than a cup if your skillet is larger.
  • Increase the heat to medium high and bring the stock to a boil. Cover the pan with a lid or a piece of tin foil and reduce the heat to a low. Simmer for 15-20 minutes, or until the potatoes are tender (test by inserting a sharp knife into it. It should pass easily, without resistance..
  • Heat your oven broiler with the rack in the top position. Uncover the pan and place the skillet under the broiler for about 5 minutes, or until the top potatoes have browned. Remove and top with grated cheese. Return to the broiler and heat until cheese is melted and browned, about 5 minutes more. To serve, cut wedges from the pan. (If you have any excess stock left in the bottom of the pan, simply spoon it off).