Irish Pan Haggerty

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READY IN: 45mins
SERVES: 6
YIELD: 6
UNITS: US

INGREDIENTS

Nutrition
  • 3 -4
    slices bacon, diced
  • 1
    medium yellow onion, sliced
  • 5 -6
    potatoes, thinly sliced into rounds (White potatoes or Yukon Gold)
  • 1 - 1 12
    cup chicken stock
  • salt and pepper, to taste
  • 1 - 1 12
    cup grated low-fat cheddar and Swiss cheese
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DIRECTIONS

  • In an oven-proof skillet over medium heat, heat a small amount of oil or butter 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 with the onions.
  • In the same pan, arrange a layer of 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 onion/bacon mixture. Season lightly with salt and pepper. 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 com up the sides just a bit. You may need a bit more if you skillet is larger.
  • Increase the heat to medium high and bring the stock to a boil. Cover the pan with a lid or piece of foil and reduce the heat to low. Simmer for 15 - 20 minutes, or until the potatoes are tender.
  • 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. Remover and top with grated cheese. Return to broiler and heat until cheese is melted and browned, about 5 minutes. If you have any excess stock left in the pan, simply spoon it off.
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