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Potatoes Anna with Bacon and Romano




Source of Recipe


Cooking Light, MARCH 2001


Recipe Introduction


This was....ok. With so many flavorful ingredients, I was surprised at how bland this was. It also didn't get browned and crusty like I expected. Looking around at other recipes, I suspect that the culprit is the chicken broth. I think that it just washed away the other flavors. I couldn't find any other recipes for Potatoes Anna that contained chicken broth. I am saving the recipe, though, because I want to try it again with no chicken broth. I think that if I make adjustments, this could be very good.



List of Ingredients




3 bacon slices
1/2 cup chopped onion
1/4 teaspoon black pepper
2 garlic cloves, minced
2 1/2 pounds peeled baking potato, cut into 1/4-inch-thick slices
3/4 teaspoon salt, divided
1/4 cup (1 ounce) grated fresh Romano cheese, divided
1/4 cup fat-free, less-sodium chicken broth


Recipe



Preheat oven to 375°.

Cook the bacon in a 10-inch cast-iron skillet over medium heat until crisp. Remove bacon from pan and crumble. Pour off most of the fat from the pan; reserve 2 tablespoons drippings, and set aside. Add onion and pepper to the pan and sauté until almost tender. Add the garlic and cook another couple of minutes. Add this mixture to the crumbled bacon and mix.

Add the reserved drippings to pan. Arrange one-third of potato slices to the pan, overlapping slightly. Sprinkle with 1/4 teaspoon salt. Spread half of onion mixture over potato slices; sprinkle with 2 tablespoons cheese. Repeat procedure with the remaining potato slices, salt, onion mixture, and cheese, ending with potato slices. Sprinkle with 1/4 teaspoon salt. Pour broth over top.

Cover the pan with Release foil (if not available spray regular foil with cooking spray). Bake at 375° for 45 minutes. Place a heavy ovenproof pan on top of foil. [You need to be careful with this - if the pan is much smaller than the bottom pan, you will get a well in the middle of your potatoes. If you have a cake pan the same size as the bottom pan, you could put that in first and then the smaller top pan for weight.] Bake an additional 55 minutes or until potatoes are tender. Remove pan from oven; cool 20 minutes on a wire rack. Uncover and gently loosen potatoes from pan with a spatula; invert onto a serving plate. Cut into wedges to serve.

Yield: 6 servings