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1
Liberally butter a 9 inch non stick baking dish& line the bottom with parchment paper.
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2
Butter the parchment also.
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3
Place potatoes in salted water, bring to a boil& cook until tender- about 8 minutes.
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4
Drain& set aside.
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5
Cook the bacon in a saute pan over medium high heat until browned- or under the broiler (my preference).
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6
Blot excess fat from bacon with a paper towel, cut into 1 inch pieces& set aside.
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7
Cook the onions in a small amount of bacon fat until they begin to brown, about 5 minutes.
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8
Add to the bacon pieces& stir the mixture.
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9
Evenly layer 1/3 of the potatoes in the prepared baking dish.
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10
Season with salt& pepper.
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11
Scatter 1/2 the bacon/onion mixture& 1/2 the cheese on top.
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12
Repeat these layers and finish with the last 1/3 of the potatoes.
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13
Season to taste and dot with a few pieces of butter.
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14
Bake in a preheated 375F oven for 30 minutes or until starting to turn golden brown.
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15
Remove from the oven& let rest for 5 minutes.
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16
Cover with a piece of foil or parchment and, using your hand, gently compress the pie so it will hold together better.
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17
Run a thin spatula or knife around the edges& a little of the pan bottom to loosen the potatoes from the edge.
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18
Invert onto a serving platter, gently remove the parchment and cut into wedges or slices.
