Serves: 4-6

Ingredients:

• 1/4 pound bacon
• 1 cup fresh GF bread crumbs
• 2 large Vidalia onions, peeled and sliced into 1/4-inch thick rounds
• 4 large green tomatoes, sliced 1/4 -inch thick
• Kosher salt and freshly cracked black pepper
• 6 ounces sharp white Cheddar, grated, about 1 1/2 cups

Directions:

• Render bacon in a large skillet over medium heat. Transfer bacon to a paper towel lined plate.
• Add the bread crumbs to a small bowl.  Remove 2 Tablespoons of the bacon fat from the skillet and stir into the bread crumbs.
• Add the onion rounds to the skillet in batches and cook, without breaking the rounds apart, until there is some golden color, about 5-6 minutes per side.
• Preheat the oven to 350°.
• To assemble the gratin, overlap the green tomato slices in 1 row in a large baking dish about 9 by 11 inches.
• Next, make a row slightly overlapping of the partially cooked onion rounds, being careful to keep the slices intact.
• Repeat steps until all tomatoes and onions are used.
• Season tomatoes and onions lightly with salt and heavily with pepper.
• Crumble the bacon over the vegetables; sprinkle the grated Cheddar over the top followed by the bread crumbs.
• Bake until the cheese is bubbly, about 30-45 minutes.  If the top is getting too brown, loosely cover with foil.