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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 saut� 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