This is one of those dishes that can be eaten for any meal. I particularly like to serve this topped with a couple of poached eggs–for dinner! Any cheese would do, I think. I’ve made it with Gruyère and also with Cheddar. The recipe calls for Russets–I’ve made it with other potatoes as well, and the dish turned out great. Be sure to have ketchup on the table!

unsalted butter for pan
3 lbs Russet (or red, Yukon Gold…) potatoes, sliced thin
salt and pepper, to taste
6 long, thin slices of bacon
8 oz Gruyère cheese, shredded, or other cheese, or a combination of cheeses

1. Preheat oven to 375ºF. Very lightly butter a 10-inch skillet or deep dish pie pan.

2. Peel potatoes if you wish. Slice as thinly as you can. Pat potatoes dry, place in a bowl and season with salt and pepper.

2. Line skillet or pie pan with bacon slices, starting each in the middle of the pan and arranging them like spokes of a wheel and slightly overlapping. Let ends hang over edge of pan.

3. Arrange 1/3 of potatoes in pan in an even layer. Top with half the cheese. Layer another third of the potatoes, then the rest of the cheese, followed by the rest of the potatoes. Fold overhanging bacon strips back over top. Place on lowest rack of oven and bake about an hour, until potatoes offer no resistance when pierced with a knife. Again, the thickness of the potato slices will determine the baking time. Use a  spatula to compress cake a few times during baking (if you remember).

4. Cool on a rack for a few minutes. Place a serving plate over the cake and invert (or not–you can serve as is). Cut into wedges.