Bacon Potatoes and Cheese. How can it be bad? The taste was great and I received a lot of compliments. Everyone loved this. I did have a couple small problems that I will keep in mind when making this again. The butter although only 1 Tbs. is not necessary and only adds to the bacon grease that pools on the top/sides. I had to drain A LOT of grease from these before taking to the table. I didn't use 18 slices of bacon closer to 12 but should have expected this. The baking time was approx. 20 min longer in my oven and could have stood 5 - 10 min longer but everything else was done and waiting so I just went with it. The bacon on the bottom was not crisp or brown at all. Next time I think I will just arrange the bacon across the top. I will also add more cheese next time. The fontina got a little lost. Most of these things can be fixed easily and as much as everyone commented on these I will definately be making them again. Thanks for sharing!
Like most reviews I've read on this site this recipe was changed a little. I used cheddar instead of fontina and I poured 2 beaten eggs (mixed w/milk) over the first layer of potatoes (I customized the recipe for 2 people). It was scrumptious!
I pre-cooked and mashed the potatoes before mixing in the other ingredients (specifically the cheese) and baking. I also used HAM instead of bacon. The FLAVORS melded wonderfully. Turned out to be a genuinely nice side dish to my Porterhouse Steak (my husband's boss his wide 2 others) presentations.
I had a little trouble with this recipe. It took way loger to cook than stated and my bacon started to burn on the edges before it was done in the center so that I had to cover the edges with foil. Still the flavor was really good and I think I can rig it to work. I'll update you when I try it again. Thanks for the recipe.
Wow this was great. How can you go wrong with bacon and potatoes?;) I used a throw away loaf pan which worked nicely for the bacon. It folded over the potatoes perfectly and looked beautiful when I pulled it from the oven. I thinly sliced the potatoes and sprinkled with salt pepper onion powder garlic powder with a light sprinkle of parm cheese. I made to accompany steaks but this would be great with breakfast as well.
I didn't have trouble with the potatoes baking although I did expect it. Not sure if it's the type of potatoes I used (small red potatoes) or how thinly I sliced them (I used a mandoline) but they were done in the stated hour. I did bake them covered on the bottom shelf of the oven during that hour. I used turkey bacon since that's what we have. I don't consider this a side dish--it's more of a filling main dish to me! With some veggies it's definitely a full meal. Thanks for the recipe.
I put this into a baked crust in a tart pan & served with sour cream on the side. Very very good & a nice change from a plain old baked potato. I served this for my morther-in-law's birthday & she loved it!
Simple and delicious. I just used cheddar and it did take a little longer to cook but I just covered it with foil and turned the temp. down for the last little bit.
I wasn't too crazy about it however my boyfriend loved it. The bacon cooked up beatufully and it looked terrific when it came out of the oven. I think it was the fontina I wasn't keen on. I might try it again sometime with cheddar. I would recommend using a little salt and a good amt. of pepper on the potato layers.
