Cheese and Bacon Potato Cake

Recipe by Penny Stettinius
READY IN: 1hr 20mins




  • Preheat the oven to 425 degrees.
  • Butter the bottom and sides of a 9" round baking pan.
  • Arrange the bacon slices, spiral fashion, on the bottom and sides of the pan.
  • Allow the bacon to drape over the edge and set aside.
  • Peel the potatoes, rinse under cold running water, and pay dry.
  • Slice into thin rounds, rinse again, and dry thoroughly in a thick towel.
  • Arrange one third of the potato slices on top of the bacon, and sprinkle with one third of the cheese.
  • Repeat, creating two additional layers of potatoes and cheese.
  • Fold the overhanging bacon onto the potatoes.
  • Bake, uncovered, until the potatoes offer no resistance when pierced with a knife, 40-50 minutes.
  • Remove the pan from the oven and transfer it to a rack.
  • Let it rest, for 15 minutes, so the potatoes will unmold easily.
  • Unmold the potatoes onto a warmed serving platter, season generously with freshly ground black pepper, and serve, cutting into wedges.