One-Skillet Potato and Bacon Casserole (Great-Grandmother’s Recipe)

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One-Skillet Potato and Bacon Casserole

I’ve found that this rustic skillet dinner embodies the essence of traditional European farmhouse cooking – simple ingredients transformed into something extraordinary through clever layering and cooking techniques. The combination of tender potatoes, smoky bacon, and a rich cream sauce creates a satisfying meal that comes together in minutes.

Why This Recipe Works

The genius of this recipe lies in its cooking method: thinly sliced potatoes steam-cook under a cover while developing a golden crust on the bottom, and the cream sauce creates a rich, custard-like layer that binds everything together. The leeks and bacon add depth of flavor, while the cheese creates an irresistible golden top.

Ingredients

For the Base

  • 2 large potatoes (about 1 pound/450g), thinly sliced
  • 1 medium onion, finely diced
  • 4 oz (115g) bacon, diced
  • 1 leek, white and light green parts only, thinly sliced
  • 2 tablespoons butter
  • Salt to taste
  • 1 teaspoon paprika

For the Cream Sauce

  • 2 large eggs
  • ⅓ cup (80ml) light cream (10%)
  • 4 tablespoons (60g) Greek yogurt
  • 1 tablespoon mayonnaise
  • ½ teaspoon salt
  • ½ teaspoon paprika

For Topping

  • 1 medium tomato, thinly sliced
  • 3.7 oz (100g) melting cheese (like Gouda or Havarti), grated
  • 1 pickled cucumber, finely diced
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped

Step-by-Step Instructions

Preparing the Base

  1. Wash and peel the potatoes, then slice them very thinly (about ⅛ inch/3mm thick). A mandoline works best for uniform slices.
  2. Melt the butter in a large (10-12 inch) heavy-bottomed skillet over medium heat.
  3. Arrange the potato slices in an overlapping circular pattern, starting from the outside and working your way in.

Adding the First Layer

  1. Evenly distribute the diced bacon over the potato layer.
  2. Sprinkle the diced onion and sliced leek over the bacon.
  3. Season with salt and paprika.

Preparing and Adding the Cream Sauce

  1. In a medium bowl, whisk together:
  • Eggs
  • Light cream
  • Greek yogurt
  • Mayonnaise
  • Salt and paprika
  1. Carefully pour the cream mixture over the layered ingredients, ensuring even distribution.

Cooking Process

  1. Cover the skillet with a tight-fitting lid.
  2. Cook on medium-low heat for 7-8 minutes, or until potatoes are tender when pierced with a fork.
  3. Arrange tomato slices on top.
  4. Sprinkle evenly with grated cheese.
  5. Cover again and cook for 2-3 minutes until cheese is melted and bubbly.

Finishing Touches

  1. Remove from heat.
  2. Sprinkle with chopped fresh herbs.
  3. Add diced pickled cucumber.
  4. Let rest for 2-3 minutes before serving.

Storage and Reheating

Best served immediately, but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a covered skillet over low heat or in the microwave.

Nutritional Information

(Per serving, serves 4)

  • Calories: 420
  • Total Fat: 28g
  • Saturated Fat: 12g
  • Cholesterol: 145mg
  • Sodium: 680mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 3g
  • Protein: 18g

Expert Tips

  • Use waxy potatoes (like Yukon Gold) for best results – they hold their shape better
  • Slice potatoes as uniformly as possible for even cooking
  • Keep heat at medium-low to prevent burning the bottom while ensuring the potatoes cook through
  • Don’t skip the resting time – it allows the custard to set slightly
  • A well-seasoned cast iron skillet works perfectly for this dish
  • The pickled cucumber adds a bright, tangy contrast to the rich dish

This humble skillet dinner proves that sometimes the simplest combinations create the most satisfying meals. The layering of flavors and textures makes every bite interesting, while the one-pan preparation keeps cleanup to a minimum.

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