Potatoes Anna with Bacon and Romano

Ingredients

• 3 slices bacon 
• 2.5 pounds baking potato peeled cut into 1/4-inch-thick slices
• 0.3 teaspoon pepper black
• 0.3 cup less-sodium chicken broth fat-free
• 2  garlic cloves minced
• 0.5 cup onion chopped
• 1 ounce romano cheese fresh divided grated
• 0.8 teaspoon salt divided

Equipment

• frying pan
• oven
• wire rack
• aluminum foil
• spatula

Directions

1. Preheat oven to 37
2. Cook bacon in a 9-inch cast-iron skillet over medium heat until crisp.
3. Remove bacon from pan; crumble. Reserve 2 tablespoons drippings, and set aside.
4. Add onion, pepper, and garlic to pan; saut 3 minutes or until tender.
5. Add onion mixture to bacon.
6. Add the reserved drippings to pan. Arrange one-third of potato slices in a single layer in pan; sprinkle with 1/4 teaspoon salt.
7. 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.
8. Sprinkle with 1/4 teaspoon salt.
9. Pour broth over top.
10. Lightly coat 1 side of foil with cooking spray. Cover pan with foil, coated side down.
11. Bake at 375 for 45 minutes.
12. Place a heavy ovenproof pan on top of foil.
13. Bake an additional 55 minutes or until potatoes are tender.
14. 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.