Potatoes Anna with Bacon and Romano

Preheat oven to 375°.

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.

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.

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.