Alli's Boy Scout Skillet Meal


(This week's recipe is adapted by Alli from Cuisine at Home recipes)

Start with 8-10 bacon strips
3 sprigs of fresh thyme
2 lbs. Yukon gold potatoes, unpeeled, sliced thin
¾ cup shredded Gruyere cheese, divided use
Kosher salt and freshly ground black pepper, to taste
1 ½ - 2 cups cooked shredded chicken (I like to use a rotisserie chicken from Hy-Vee!)
1 leek, sliced thinly
4 garlic cloves, minced


Preheat oven to 450 degrees F. Using your favorite 8 or 10 inch cast iron skillet, line with bacon strips, leaving 1/3 of each strip hanging over sides of skillet. Sprinkle thyme over bacon strips in skillet. Layer half the potatoes onto bacon and thyme, covering the entire surface. Sprinkle ¼ cup cheese over potatoes; season with salt and pepper, to taste. Repeat layering with chicken and ¼ cup cheese, then continue layering with leeks, garlic, remaining potato slices, salt, pepper, and remaining cheese. Fold hanging bacon strips towards the center of the skillet, over the top of ingredients within. Transfer skillet to stove top and cook over medium heat, 10 minutes. Cover skillet with foil and transfer to oven, cooking for 30 minutes. Remove foil and roast until bacon is crisp and potatoes are fork-tender, approx. 30 minutes more. Let meal rest for 10 minutes, then drain drippings and loosen edges around outside of skillet. Cut into wedges and serve.