We can’t decide which part of this skillet side is our favorite—the crispy potatoes, the silky onions, or the smoky bacon.
Crispy Potato-Onion Cake
Makes 6 to 8 servings
- 6 slices bacon, chopped
- 5 tablespoons unsalted butter, divided
- 4 cups sliced yellow onions (about 2 large)
- 2 cups sliced leek (about 1 large)
- 2½ pounds Yukon gold potatoes, peeled and sliced ⅛ inch thick
- 1 tablespoon chopped fresh thyme
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- Preheat oven to 400°.
- In a 10-inch cast-iron skillet, cook bacon over medium heat until browned and crisp, 6 to 8 minutes. Remove bacon, and let drain on paper towels. Pour off drippings in skillet.
- In skillet, melt 1 tablespoon butter over medium-high heat. Add onions and leek; cook, stirring occasionally, until softened, 10 to 12 minutes. Transfer onion mixture to a medium bowl.
- Melt remaining 4 tablespoons butter in skillet; remove from heat. In a large bowl, gently toss together sliced potatoes, melted butter, thyme, salt, and pepper.
- In skillet, arrange one-fourth of potato slices in bottom in concentric circles. Spread one-third of onion mixture onto potatoes; top with one-third of bacon. Repeat layers, ending with potatoes. Press down on potatoes with your hands to flatten layers together. Cover skillet with foil.
- Bake for 20 minutes. Uncover and bake until potatoes are golden brown and tender, 30 to 40 minutes. Let stand for 20 minutes before serving.