Real Recipes From Real Home Cooks ®
Potato Casserole with Bacon and Caramelized Onion
"In the old days, this casserole of potatoes and onions was baked beneath a roast, which allowed the casserole to be seasoned by the savory fat and juices of the roast. To get the same luxurious results without the roast, we started by rendering a small amount of bacon, which lent the dish a meaty flavor with a hint of smokiness. We then browned the onions in the rendered bacon fat, which gave the dish remarkable complexity...."
INGREDIENTS
•
MEAT AND POTATOES A LA FRANCAISE
•
From America's Test Kitchen Season 13:
•
Serves 6 to 8 as a side dish
•
Why this recipe works: In the old days, this casserole of potatoes and onions was baked beneath a roast, which allowed the casserole to be seasoned by the savory fat and juices of the roast. To get the same luxurious results without a roast?
•
(Watch the video on americastestkitchen.com)
•
In the old days, this rich dish got its deep flavor and silky texture from meat drippings. Could we get the same luxurious results without a roast?
•
--------------------INGREDIENTS--------------
•
3 slices thick-cut bacon, cut into 1/2-inch pieces
•
1 large onion, halved and sliced thin
•
1 1/4 teaspoons salt
•
2 teaspoons chopped fresh thyme
•
1/2 teaspoon pepper
•
1 1/4 cups low-sodium chicken broth
•
1 1/4 cups beef broth
•
3 pounds Yukon gold potatoes, peeled, DON'T RINSE OR SOAK!
•
2 tablespoons unsalted butter, cut into 4 pieces
►
ADVERTISEMENT