Applewood Bacon Stovetop Potato Casserole

Servings: 8

Get the Pan!

Make this Applewood Bacon Stovetop Potato Casserole for Thanksgiving!




2 lbs. small red-skinned potatoes

6 strips applewood smoked bacon

1 large leek, cleaned, thinly sliced

1cup uncooked (frozen or fresh) green peas

2 cups shredded Gruyere & Jack cheese

1 cup prepared ranch dressing


Applewood Bacon Stovetop Potato Casserole
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Boil potatoes barely fork tender; drain & cut into ¼-inch thick slices. In a cast-iron skillet with Teflon™ nonstick coating over medium-low heat, cook bacon; coarsely chop; set aside. Pour out pan drippings, leaving a little to flavor & brown all but ¼ cup of the onions. Layer potatoes over onions; scatter with peas and bacon; evenly pour in dressing. Sprinkle with the cheese; top with remaining onion. Continue cooking on lower heat to cook through evenly. Done when hot and bubbly, 20-25 minutes.