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Applewood Bacon Stovetop Potato Casserole
Our way to cook steak is fearless. The nonstick pan browns up and deglazes a tasty herbal pan sauce, searing the meat over medium heat -- the healthier temperature for cooking anything. Finally, for the cleanup, the pan practically cleans itself!
Applewood Bacon Potato Casserole Video
2 lb. small red-skinned potatoes
6 strips applewood smoked bacon
1 large thinly sliced onion, divided
1 cup uncooked (frozen or fresh) green peas
1 cup each shredded Gruyere and Monterey Jack cheeses
1 cup prepared ranch dressing
Boil potatoes until fork tender. Drain and cut into ¼-inch thick chunks.
In a cast-iron skillet with Teflon™ nonstick coating, cook bacon over medium-low heat; chop coarsely and set aside.
Pour out pan drippings, leaving about a teaspoon to flavor and brown all but ¼ cup of the onions.
Layer potatoes over onions; scatter with peas and bacon; pour dressing evenly over everything.
Sprinkle with the cheese; top with remaining onion.
Cook on low heat to cook through evenly until the cheese melts and everything is hot and bubbly—about 20-25 minutes.