Cheese and bacon is up there with steak and potato. But wait, there’s potatoes in this recipe as well.

INGREDIENTS:
1 Tablespoon butter
6 oz slab bacon, rind removed, fat trimmed, thinly sliced
2.5 pounds of baking potatoes, Idaho russets work well
1/2 cup grated Gruyere cheese
Pepper to taste

DIRECTIONS:
Butter bottom and sides of pan, arrange 1/3 of bacon slices in a spiral, drape over edge, set aside.

Peel potatoes, rinse under cold water, pat dry. Slice thinly into rounds, rinse and dry on paper towels. Add 1/3 cheese, 1/3 of potatoes and 1/3 of the remaining bacon slices in a layer. Repeat for the last 1/3 (layers) of cheese, potato slices and bacon slices. Fold overhanging bacon on top of the cake.

Bake uncovered until potatoes offer no resistance when pierced, about 40 – 50 minutes. Remove pan, transfer to a cooling rack. Cool for 15 minutes and serve.

I found this recipe on a plain piece of letterhead. The author actually used a typewriter. So it goes way back. Could have been me.