Crispy Potato-Onion Cake


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
  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.



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