Directions:
- Line an 8 inch skillet with bacon, covering the bottom and the sides and leaving a third of each strip hanging over sides. Sprinkle thyme over bacon.
- Layer half the potatoes onto bacon and thyme, covering the entire surface. Sprinkle 1/4 cup Gruyere over potatoes; season with salt and pepper. Repeat layering with chicken and 1/4 cup Gruyere. Continue layering with leeks, garlic, remaining potato slices, salt, pepper and remaining Gruyere.
- Fold hanging pieces of bacon strips to the center of skillet covering the entire top. Transfer skillet to stove top and cook over medium heat, 10 minutes.
- Cover skillet with foil, transfer to oven, and roast 30 minutes. Remove foil and roast until bacon is crisp and potatoes are fork tender, 30 minutes more. Let meal rest 10 minutes, then drain drippings and loosen edges to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.34 Kcal (1278 kJ) | ||
| Calories from fat | 163.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.16g | 28% | |
|---|---|---|---|
| Cholesterol | 37mg | 12% | |
| Sodium | 340.99mg | 14% | |
| Potassium | 490.16mg | 10% | |
| Total Carbs | 25.08g | 8% | |
| Sugars | 4.99g | 20% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 10.91g | 22% | |
| Vitamin C | 4.9mg | 8% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.5mg | 8% | |
| Calcium | 171.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 175.52 Kcal (735 kJ) | ||
| Calories from fat | 93.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.44g | 28% | |
|---|---|---|---|
| Cholesterol | 21.27mg | 12% | |
| Sodium | 196.01mg | 14% | |
| Potassium | 281.76mg | 10% | |
| Total Carbs | 14.42g | 8% | |
| Sugars | 2.87g | 20% | |
| Dietary Fiber | 2.14g | 15% | |
| Protein | 6.27g | 22% | |
| Vitamin C | 2.8mg | 8% | |
| Vitamin A | 0.7mg | 38% | |
| Iron | 0.9mg | 8% | |
| Calcium | 98.8mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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