Potato Casserole

3 slices
1 large
¼ t

2 t
1½ t
½ t

1¼ cups
1¼ cups
3 lbs
2 T

thick-cut bacon (or 4 normal slices) cut into ½-inch pieces
onion, halved and sliced thin
salt

fresh thyme (or 1 t dried)
salt
pepper

chicken broth
beef broth
Yukon gold potatoes
butter, cut into 4 to 8 pieces

• Read ahead before starting.  You can slice the potatoes, grease the baking dish, and preheat the oven while the bacon and onions cook.
• Cook bacon until crisp.  Cool on paper towels and discard all but 1 T of the fat.
• Saute onion and ¼ t salt in the bacon fat on medium until golden brown, about 25 minutes.  Add a splash of water if the pan gets too dark and scrape up the dark part.
• Transfer to a bowl along with bacon and 2nd set.
• Add broths to pan and bring to a simmer, scraping pan to loosen browned bits.
• Slice potatoes 1/8-inch thick on a mandoline if you have one and toss well with onion mixture (use your hands)
• Transfer onion and potato mixture to a greased 13 x 9 baking dish and press down firmly to compress into an even layer
• Poor hot broth over top and dot surface with butter.
• Bake uncovered at 425 until golden brown and tender.  Most of the liquid should be absorbed.  About 45 to 55 minutes.
• Let rest on a wire rack for 20 minutes before serving.
• Yield:  Serves 8 as a side
• Source:  Modified from Cook's Illustrated

Category:  American                                                                                                                                                     Modified 11/7/21