Potatoes Anna With Bacon And Romano

• 3 bacon slices
• 1/2 cup chopped onion
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced
• 2 1/2 pounds peeled baking potato, cut into 1/4-inch-thick slices
• 3/4 teaspoon salt, divided
• 1/4 cup (1 ounce) grated fresh Romano cheese, divided
• 1/4 cup fat-free, less-sodium chicken broth
• Cooking spray

1. Preheat oven to 375u0b0.
2. Cook bacon in a 9-inch cast-iron skillet over medium heat until crisp. Remove bacon from pan; crumble. Reserve 2 tablespoons drippings, and set aside. Add onion, pepper, and garlic to pan; saute 3 minutes or until tender. Add onion mixture to bacon.
3. Add the reserved drippings to pan. Arrange one-third of potato slices in a single layer in pan; sprinkle with 1/4 teaspoon salt. Spread half of onion mixture over potato slices; sprinkle with 2 tablespoons cheese. Repeat procedure with the remaining potato slices, salt, onion mixture, and cheese, ending with potato slices. Sprinkle with 1/4 teaspoon salt. Pour broth over top.
4. Lightly coat 1 side of foil with cooking spray. Cover pan with foil, coated side down. Bake at 375u0b0 for 45 minutes. Place a heavy ovenproof pan on top of foil. Bake an additional 55 minutes or until potatoes are tender. Remove pan from oven; cool 20 minutes on a wire rack. Uncover and gently loosen potatoes from pan with a spatula; invert onto a serving plate.

bacon, onion, black pepper, garlic, baking potato, salt, romano cheese, chicken broth, cooking spray

Taken from www.myrecipes.com/recipe/potatoes-anna-with-bacon-romano (may not work)