Instructions: 1. Preheat oven to 425 degrees. Lightly butter a 10-inch cast-iron skillet.

2. Pat potatoes dry on paper towels, place in a bowl and season with salt and pepper.

3. Line skillet with bacon slices, starting each in the middle of the pan and arranging them like spokes of a wheel and slightly overlapping. Let ends hang over edge of pan.

4. Arrange one-third of potatoes in pan in an even layer. Top with half the cheese. Add half the remaining potatoes, then the rest of the cheese, then the rest of the potatoes. Fold overhanging bacon strips back over top. Place on lowest rack in oven and bake 45 to 50 minutes, until potatoes offer no resistance when pierced with point of a sharp knife. Use a spatula to compress cake a few times during baking.

5. Cool cake on a rack for a few minutes. Place serving plate over cake and invert. Serve in wedges.

Yield: 8-12 servings.

Time required: 1 1/2 hours

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