Bob Henrick requested this recipe, as I was jonesing out loud for it the other day in chat when he was talking about cast iron cookware.
And even though I never allow myself the luxury of cheese, bacon or potatoes these days, like all things forbidden the day does come when you just can't get over the craving without indulging yourself. My day was yesterday. It's a Joel Robuchon recipe published in a Patricia Wells book dedicated to his cooking, HOWEVER, what I'm giving you here is not the book version but my version which recognizes that you are never in a zillion years going to get the result shown in the pornographic picture in the book unless you use a whole lot more hog than the measly six ounces she prescribes. The food stylist easily used two pounds: I settle for one and if you skinny minnies out there think that sounds like a lot wait until you make this and then you tell me how to get the coverage you need with less. Harrumph.
And besides, this is BACON. Feast your eyes!!*
So here's what you need for four main course servings:
1 T olive oil
1 lb thin sliced bacon
2.5 lbs baking potatoes (russets are best here)
1.25 cups of grated gruyere-type cheese
Fresh black pepper
Preheat the oven to 400 F.
Select your baking vessel: I use an 8" cast iron skillet, and cast iron's ideal because as you can see in the picture, where you're looking at what was actually the bottom of the 'cake', the bacon crisps up all over.
Brush the oil around the bottom and sides of your pan. Now lay in the bacon, spiral fashion, and let the bacon drape out and over the sides of the pan.
Peel and thinly slice the potatoes, then, starting with the potatoes, alternate three layers of potatoes with three layers of cheese. Grind black pepper over the top, then pull the bacon up and over toward the center, but not completely covering it. You want to leave a bit of a vent hole there so that the bacon can shrink back while it bakes.
Bake uncovered for about an hour. Check your cake after about 30-40 minutes: if the top bacon appears to be completely cooked, place a loose sheet of foil on top to keep it from overcooking while the rest of the dish finishes. It's done, of course, when a knife piercing the center meets no resistance--about an hour and fifteen minutes.
Immediately upon removing from the oven, pour off any excess grease then allow the cake to cool for about 15 minutes to insure it releases from the pan easily. Invert onto a serving platter, and choose whichever side appears the most attractive to you.
*Note, I've always liked the top and so my efforts at making a good-looking final product went into that, so I snipped some extra long pieces and put those on the bottom that I never intended anyone to see. This is't nearly as pretty as it could be. But my guests were so impressed with the upside down appearance I just left it that way.
