Adapted from a recipe by Seasons and Suppers
3 – 4 sliced bacon, diced
1 medium yellow onion, sliced or diced
5-6 potatoes, thinly sliced into rounds.(White potatoes or Yukon Gold – not Russets)
1 – 1 1/2 cups chicken stock
Kiss of the Irish Chef Salt by Salt of the 7 Seas
Tellicherry Peppercorns by Salt of the 7 Seas
1 – 1 1/2 cups grated Dubliner cheese(or try Swiss, Gruyere, Asiago, aged Cheddar etc.)
- 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 with Kiss of the Irish Chef Salt and Tellicherry Pepper from Salts of the 7 Seas. 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).