0 Ratings
2 lb PEI Russet Potatoes, peeled, sliced thinly
1 tbsp Olive Oil
1 Onion, diced
2 tbsp Fig Jam, divided
1.5 lb Bacon
2 cup Smoked Cheddar
Salt & Pepper, to taste
Preheat oven to 375°F.
In a skillet sauté onion in oil until translucent. Add 1 tbsp fig jam and stir to combine.
In a springform pan, line with bacon leaving half of the slice of bacon over the edge of the dish. Add one layer of potatoes, add 1/3 onion mixture and 1/3 of the cheese, seasoning with salt and pepper. Repeat and add potatoes as the final layer.
Fold the bacon over the top, cutting off any excess.
Add springform pan to a foil lined baking sheet and bake for 1 ½ hours, covered.
Remove foil, brush with remaining jam and bake until bacon is crisp on the top.
Remove and let cool. Remove from pan and slice to serve.
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