Potato Casserole With Bacon And Caramelized Onion Atk
Do not rinse or soak the potatoes, as this will wash away their starch, which is essential to the dish. A mandoline makes slicing the potatoes much easier. For the proper texture, make sure to let the casserole stand 20 minutes before serving.
Steps
1.
Adjust oven rack to lower-middle position and heat oven to 425 degrees.
Grease 13 by 9-inch baking dish.
2.
Cook bacon in medium saucepan over medium-low heat until crisp , 10 to 13 minutes.
Using slotted spoon , transfer bacon to paper towellined plate.
Remove and discard all but 1 tablespoon fat from pot.
Return pot to medium heat and add onion and 1 / 4 teaspoon salt.
Cook , stirring frequently , until onion is soft and golden brown , about 25 minutes , adjusting heat and adding water 1 tablespoon at a time if onion or bottom of pot becomes too dark.
Transfer onion to large bowl.
Add bacon , thyme , remaining 1 teaspoon salt , and pepper.
Add broths to now-empty saucepan and bring to simmer over medium-high heat , scraping bottom of pan to loosen any browned bits.
3.
Slice potatoes 1 / 8 inch thick.
Transfer to bowl with onion mixture and toss to combine.
Transfer to prepared baking dish.
Firmly press down on mixture to compress into even layer.
Carefully pour .
Ingredients
bacon, onion, salt, fresh thyme, pepper, low sodium chicken broth, beef broth, yukon gold potatoes, unsalted butter