Grape Pickers Skillet

6 potatoes, sliced
3 leeks, sliced
2 large chicken breasts, roasted and shredded
1 cups gruyere cheese, shredded
10 slices bacon
6 cloves garlic, chopped
1 tsp thyme

Preheat oven to 450.

Line cast iron skillet with bacon leaving half of each slice hanging over the sides.

Sprinkle bacon with thyme.

Layer half of the potatoes over the bacon and thyme. Season with pepper.

Sprinkle one-third of the cheese over the potatoes.

Layer chicken, one-third cheese, and leeks.

Top with garlic and final one-third of cheese. Season with pepper.

Fold hanging pieces of bacon over the filling.

Transfer to stovetop and cook for 10 minutes.

Cover with foil and transfer to oven. Bake for 30 minutes.

Uncover. Bake for an additional 30 minutes.

Let rest for 10 minutes. Drain drippings. Serve.