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Crispy Bacon over the top of tender skillet potatoes.

Cheese and Bacon Skillet Potatoes

Crispy roasted potatoes, layered with melting cheese and, all wrapped up with plenty of crispy bacon. These Cheesy Potatoes are the best ever...totally divine! However you serve Cheese and Bacon Skillet Potatoes, know this: there are never leftovers.
Servings: 8 servings
Chef Alli
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
resting time 10 minutes
Total Time 1 hour 40 minutes

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Ingredients
 

  • 1/2 lb. Italian sausage
  • 8-12 strips center-cut bacon
  • 6 sprigs fresh thyme leaves, chopped or stripped may substitute 1/2 tsp. dried thyme, if desired
  • 2 1/2 lbs. Yukon gold potatoes unpeeled, sliced thin
  • 1 cup shredded Gruyere cheese (Swiss cheese) divided use
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 medium red onion very thinly sliced
  • 3 cloves garlic minced

Instructions
 

  • Preheat oven to 425 degrees F. 
    Using your favorite 12-inch cast iron skillet (or any heavy-duty skillet), cook and crumble the Italian sausage over medium high heat until fully cooked throughout and no pink remains.
    Using a slotted spoon, remove the sausage crumbles to a plate and reserve. Remove the sausage drippings from the skillet, then let the skillet cool slightly before continuing.
  • Once the skillet isn't piping hot, line it with the bacon strips. Working in a circle, place one end of each bacon strip at the center, allowing the other end of each one to drape up and over the edge of the pan. **The bacon strips will look like spokes of a wheel once the strips are placed all the way around the skillet.
    Sprinkle half of the thyme over bacon strips in skillet. 
  • Layer half the potatoes on top the bacon strips and thyme, covering the entire surface, overlapping the potatoes as you go. Sprinkle ¼ cup cheese over the potatoes, then season with salt and pepper, to taste.  Top with the reserved cooked Italian sausage, thinly sliced red onions, minced garlic and 1/4 cup of cheese.
  • Add the remaining half of potatoes, overlapping them around the skillet, right on top of the sausage layer; season with salt and pepper, to taste, then top with the remaining cheese.
    Sprinkle the remaining half of the fresh thyme of the top, then fold the ends of the draped bacon strips back towards the center of the skillet, laying them over the top of all the ingredients within.
  • Transfer the loaded skillet to the stove top; cook over medium high heat for 10 minutes.  Cover the skillet with foil and transfer to the preheated oven; cook for 30 minutes.  
    Remove the foil from the skillet and continue to cook until the bacon is crispy and the potatoes are fork-tender, approx. 35-40 minutes longer. 
    Let the potatoes rest for 10 minutes, then drain any excess drippings, if needed. (This depends on how fatty your bacon is.)
  • Before serving, loosen the edges of the potatoes around the sides of the skillet, then cut into wedges and serve at once.

Nutrition

Calories: 428kcalCarbohydrates: 22gProtein: 15gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.04gCholesterol: 65mgSodium: 640mgPotassium: 711mgFiber: 3gSugar: 1gVitamin A: 15IUVitamin C: 25mgCalcium: 31mgIron: 2mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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