This is true belly pleasing comfort food for an Arctic day when you've had enough of winter to fill your teeth. It's a recipe I found on the Food Channel from Canadian chef Michael Smith. Naturally, I've altered it a bit because that is what the inner mad scientist in me does from time to time.
Okay. Always.
Whatever.
Don't be judgy.
It's not polite.
Please consult with a cardiologist before attempting to eat this.
You can use less bacon, or replace with turkey bacon, although turkey bacon may cook faster.
Add potato slices and season with black pepper and spices of your choice. I used Spike seasoning, but oregano is good, too. You can add fried onions, garlic, bell peppers, whatever (which is what I did).
Use your imagination. Let it go wild.
A friend of mine made it with shredded potatoes.
Cover potatoes with generous heaping of sharp cheddar cheese. or whichever kind you prefer.
Layer again with potatoes and cheese. You can make three layers. I made two cuz I didn't have the patience. If you have the patience then please forward me the name of your therapist.
Bake at 325F for 3 hours with a lid on. I took lid off for last 20 mins to crisp the bacon up. You can leave it off for longer if you want it crispier.
Cover with a lid. It doesn't have to be as big as the one I used, or as fancy...ha ha ha ha. Put pan on a cookie sheet to catch the dripping fat. Oh, if only Martha Stewart could see this.
This is what it looks like half eaten. Oh, and don't look at me! I wasn't the glutton in this case.
My man Kevin was the guinea pig, and he squealed with pleasure. Kevin's last name should be bacon. He eats enough of it. Get it? Kevin Bacon? Bahahahahaha...er. Never mind.
This is what Chef Michael Smith's finished product looks like. He crisped the bacon until it was crunchy and burnty on top.
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