4 Russet Potatoes
12 oz. Bacon
3/4 Cup Palmetto Cheese (Original, Jalapeno, or Bacon)
Wash potatoes and slice thin. It doesn’t matter if you slice vertically or horizontally, but keep the thickness to a maximum of 1/8 inch.
We used an 8 inch cast iron skillet. If you don’t have one, an 8 inch cake pan or an oven safe saute pan can be substituted. Just make sure to use a pan that is small enough for the bacon to lay across and have enough to cover the top. Parchment paper is suggested if using a cake or saute pan to ensure the bacon doesn’t stick to the pan.
Lay out the bacon with the slice starting in the center of the pan. Half of the bacon will be hanging over the outside of your pan. Continue laying down the bacon, rotating the slices until the center is covered the whole way around.
Lay down one layer of potato slices to cover the bottom of the pan. To this, spread a thin layer of Palmetto Cheese. Top with another layer of potatoes and cheese. Continue doing this until you have reached the top of your pan. You should have four layers, maybe five depending on the thickness of your potato slices. We did not use additional salt, there is enough in the bacon and cheese to flavor the potatoes.
Bring the remaining bacon that is hanging outside of the pan to the center of the pan. This should cover the potato/cheese layers in bacon.
Place the pan on a sheet pan before baking to contain the bacon grease. Bake at 350F for approximately an hour. Check on the dish about halfway through. If your bacon is getting crispy on the top, cover with foil.
To check the potatoes, stick a knife into the center of the pan. You will feel resistance if the potatoes are not cooked thoroughly.
Drain off the excess grease from the pan. Then place your serving dish on top of the pan and carefully flip the pan/plate over. Slice and serve!