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Potatoes Anna with Bacon and Romano

Yield 6 servings (serving size: 1 wedge)
Placing a heavy pan on top of the potatoes compresses the slices, which makes the finished dish easier to cut into wedges. Serve as an accompaniment to roasted chicken, pork, or beef.

Ingredients

  • 3 bacon slices
  • 1/2 cup chopped onion
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced
  • 2 1/2 pounds peeled baking potato, cut into 1/4-inch-thick slices
  • 3/4 teaspoon salt, divided
  • 1/4 cup (1 ounce) grated fresh Romano cheese, divided
  • 1/4 cup fat-free, less-sodium chicken broth
  • Cooking spray

Nutrition Information

  • calories 253
  • caloriesfromfat 28 %
  • fat 7.9 g
  • satfat 3.2 g
  • monofat 3.3 g
  • polyfat 1 g
  • protein 6.4 g
  • carbohydrate 38.5 g
  • fiber 2.9 g
  • cholesterol 12 mg
  • iron 0.7 mg
  • sodium 439 mg
  • calcium 64 mg

How to Make It

  1. Preheat oven to 375°.

  2. Cook bacon in a 9-inch cast-iron skillet over medium heat until crisp. Remove bacon from pan; crumble. Reserve 2 tablespoons drippings, and set aside. Add onion, pepper, and garlic to pan; sauté 3 minutes or until tender. Add onion mixture to bacon.

  3. Add the reserved drippings to pan. Arrange one-third of potato slices in a single layer in pan; sprinkle with 1/4 teaspoon salt. Spread half of onion mixture over potato slices; sprinkle with 2 tablespoons cheese. Repeat procedure with the remaining potato slices, salt, onion mixture, and cheese, ending with potato slices. Sprinkle with 1/4 teaspoon salt. Pour broth over top.

  4. Lightly coat 1 side of foil with cooking spray. Cover pan with foil, coated side down. Bake at 375° for 45 minutes. Place a heavy ovenproof pan on top of foil. Bake an additional 55 minutes or until potatoes are tender. Remove pan from oven; cool 20 minutes on a wire rack. Uncover and gently loosen potatoes from pan with a spatula; invert onto a serving plate.