Potatoes and meat incased in bacon. What could be better, right?! Grab some fresh herbs, cheese and your cast iron skillet. This recipe does not disappoint!
This is a traditional recipe dating back to the grape pickers of France. It was considered a “peasant’s dish.” I found a very similar recipe in Cuisine at Home, but changed a few of the ingredients to make it exactly what I wanted.
Autumn “Grape Picker’s” Pie
Potatoes and meat incased in bacon. What could be better, right?! Grab some fresh herbs, cheese and your cast iron skillet. This recipe does not disappoint!
Ingredients
- 1 lb italian sausage
- 1 tbsp minced garlic
- 12 strips bacon
- 2 tbsp fresh thyme, minced and divided
- 2 lbs Yukon gold potatoes, thinly sliced
- 1 cup leeks, diced into thin rings
- 1 1/2 cup gruyere cheese, grated
- salt and pepper
Instructions
- Preheat your oven to 450°. Line a 12-inch cast iron skillet with bacon, covering the. bottom and sides. Allow a couple of inches of each strip to hang over the top.
- Layer half the potatoes onto the bacon. Sprinkle with 1 tbsp of thyme. Next, sprinkle a half cup of Gruyere cheese over the potatoes and season with salt and pepper. Next, spread the Italian sausage and another half cup of gruyere. Continue layering with leeks and finally the rest of the potatoes. Sprinkle with salt and pepper again. Add the last 1/2 cup of gruyere cheese and sprinkle some thyme over the top. Found the hanging pieces of bacon towards center of skillet.
- Transfer to the stovetop and cook over low-medium heat for 10 minutes.
- Cover the skillet with foil and put in the oven for 30 minutes. Then, remove the foil and cook for an additional 30 minutes or more, making sure that potatoes are fork tender and bacon is good and crisp.
- Let rest for 10 minutes. Drain drippings, loosen the edges and garnish with thyme. Cut into pie slices and serve.
- Would pair nicely with a vinaigrette salad and fresh bread.
