Applewood Bacon Stovetop Potato Casserole

Servings: 8
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!


  • 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


  1. Boil potatoes until fork tender. Drain and cut into ¼-inch thick chunks.
  2. In a cast-iron skillet with Teflon™ nonstick coating, cook bacon over medium-low heat; chop coarsely and set aside.
  3. Pour out pan drippings, leaving about a teaspoon to flavor and brown all but ¼ cup of the onions.
  4. Layer potatoes over onions; scatter with peas and bacon; pour dressing evenly over everything.
  5. Sprinkle with the cheese; top with remaining onion.
  6. Cook on low heat to cook through evenly until the cheese melts and everything is hot and bubbly—about 20-25 minutes.