Potato Casserole with Bacon and Caramelized Onion

From America's Test Kitchen Season 13: Meat and Potatoes à la Francaise

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 the roast, we started by rendering a small amount of bacon, which lent the dish a… read more

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. 

 

less

Serves 6 to 8 as a side dish

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.

Ingredients

Detail cvr sfs potatoes boulangere clr 9
In My Favorites
Please Wait…
Remove Favorite
Add to custom collection