"Bayou Bill" Scifres
Dedicated to the conservation and enjoyment of Indiana's natural resources
About Bayou Bill
Wild Recipes
Creek Bank Skillet Taters with Fresh Side

4 cups sliced potatoes (skin on or off) 
2 cups sliced onion
1 cup mushroom (your choice, fresh, frozen or dried) 
1 cup carrot (rings, slices, your choice) 
½ cup apple slices (skins on, seeds out) 
1 pound fresh side (more if you like) 
thin strips of your favorite cheese 
3 tablespoons olive oil 
½ cup red wine (optional, water is OK) 
Salt, pepper and other seasoning agents (I like the taste of sage, and a few tablespoons of brown sugar.)

Spread olive oil evenly on bottom of iron skillet. 

Place in skillet a layer of veggies, then lattice work a layer of fresh side over veggies. Sprinkle with seasonings. 

Add another layer of veggies (sprinkle on seasonings) and another lattice work of fresh side. 

Place apple slices over last lattice work of fresh side. 

More seasoning and pour wine or water over the top. 

Cover and place in 350 degree oven for 1 hour or until veggies (especially carrots and potatoes) are cooked. 

Remove cover, add lattice of strips of your favorite cheese and broil until browning (to your desires). 

Serve as is or remove dish from skillet and make a pan of gravy in the skillet. 

Notes: You will not find fresh side (uncured bacon) in most grocery stores, but some butcher shops will have it . . . the skillet may be replaced by an oven-safe casserole dish with cover. 

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