Potatoes? Check. Bacon? Check. Lots of cheese? Check. Lets just say this may be the best side dish ever. Be sure to make extra because these potatoes are delicious the next morning with eggs.
Recipe yields 8 servings
5 lb bag yukon gold potatoes
1 tbsp salt
1 lb slab of bacon
2 tbsp olive oil
1 tbsp salt
2 cups shredded cheddar cheese
Preheat oven to 400 degrees. Slice potatoes into quarters or about 1 inch chunks. Add potatoes to a large stock pot and cover with cold water. Add 1 tbsp of salt to the water and bring to a boil.
Cook for 1-2 minutes in boiling water until potatoes can be pierced with a fork. Remove potatoes before they become too soft and begin to mush. Lay out on a towel to dry.
While potatoes are cooking, cut bacon into a small dice.
Cook all bacon in a skillet until browned and crispy. Remove onto a towel lined sheet to drain excess grease. Reserve bacon grease that is still in the pan.
Prepare two baking sheets by brushing with olive oil and some bacon grease. Place potatoes on prepared sheets with the skin sides up.
Roast potatoes for 35-45 minutes, turning half way through. You want to cook until potatoes are crispy and golden on the outside so if they are not yet crispy, cook a little longer.
Prepare a baking dish by brushing the bottom with a little more of the bacon grease. Create a bottom layer with the potatoes.
Top the potato layer with half the bacon and 1 cup of cheese.
Top with a second layer of potatoes, bacon and cheese.
Lower the oven to 350 degrees and place the baking dish on the middle rack. Cook for 15-20 minutes or until cheese is melted and bubbly. Remove from oven and serve immediately. Dish out spoonfuls and enjoy!