PANHAGGERTY RECIPE - (5/5)

Steps:

• Preheat the oven to 350°F/175°C (Gas Mark 4). Melt half the butter or bacon fat in a large ovenproof skillet, preferably cast-iron, over low heat. Fry the bacon, stirring frequently, for 10 to 15 minutes, or until crisp. Remove the bacon from the skillet with a slotted spoon and set aside to drain on paper towels. Cook the onions in the same skillet for 6 to 8 minutes, or until they soften but don't brown, then remove them from the skillet and add to bacon, mixing the onions and bacon together. Remove the pan from the heat, then carefully lay a thin layer of potatoes, about a third of them, on bottom of the pan so that they completely cover it. Season it lightly with salt and pepper. Cover with a layer of onions and bacon, about half of them, then a layer of cheese, about a third of it. Add a layer of half the remaining potatoes and season lightly with salt and pepper. Cover with a layer of all the remaining onions and bacon, then a layer of about half of the remaining cheese. Finish with a layer of the remaining potatoes and season lightly with salt and pepper. Dot or drizzle the remaining butter or bacon fat over the final layer of potatoes; then bake for 45 minutes. When dish is done, top with the reserved cheese and put under the broiler for 3 to 4 minutes until the cheese has melted and begun to brown.