Potato Casserole with Bacon and Caramelized Onion
Appears in Cook's Illustrated March/April 2012
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 rende...