- 8
Ingredients
- Line:
- 10 ounce bacon strips, thin
- 2 T. fresh thyme, minced
- Layer:
- 2 pounds yukon gold potatoes, peeled and thinly sliced
- 3/4 cup shaved Gruyere cheese, divided
- Salt and black pepper
- 1 1/2 cups cooked shredded chicken
- 1 cup sliced leeks
- 1 T. minced garlic
Preparation
Step 1
Preheat oven to 450 degrees.
Line an 8-inch cast-iron skillet with bacon, covering the bottom and the sides and leaving a third of each strip hanging over sides. Sprinkle thyme over bacon.
Layer half the potatoes onto bacon and thyme,
covering the entire surface. Sprinkle 1/4 cup Gruyere over potatoes; season with salt and pepper. Repeat layering with chicken and 1/4 cup Gruyere. Continue layering with leeks, garlic, remaining potato slices, salt, pepper, and remaining Gruyere.
Fold hanging pieces of bacon strips to the center of skillet, covering entire top., Transfer skillet to stove top and cook over medium heat, 10 minutes.
Cover skillet with foil, transfer to oven, and roast 30 minutes. Remove foil and roast until bacon is crisp and potatoes are fork-tender, 30 minutes more. Let meal rest 10 minutes, then drain drippings and loosen edges to serve.