Ingredients
4 ounces bacon, diced
2 tablespoons olive oil
2 pounds Yukon Gold potatoes, peeled, thinly sliced
Salt and pepper
4 cups sliced cooked artichoke hearts
1/4 pound Gruyere cheese, coarsely grated
Preparation
Preheat oven to 500 degrees.
Render bacon in a large, heavy frying pan until lightly browned. Remove from pan with a slotted spoon, leaving fat in pan. Add oil to pan, then the potatoes; season with salt and pepper. (Remember that bacon and cheese are salty.)
Cover and cook over low heat for 10 minutes. Turn potatoes. Add bacon and artichokes; cover and cook 10 minutes. Turn mixture again, crushing potatoes. Cover and cook 20 minutes, or until potatoes are tender. Turn the mixture, crushing potatoes again. Sprinkle cheese over top and let melt.
Put skillet into the oven until cheese browns, about 5 minutes. Turn out onto a platter and serve immediately.
Serves 8.
PER SERVING: 265 calories, 11 g protein, 23 g carbohydrate, 15 g fat (7 g saturated), 34 mg cholesterol, 268 mg sodium, 4 g fiber.
