Potato Casserole with Bacon and Caramelized Onion

Name: Potato Casserole with Bacon and Caramelized Onion
Yield: Serves 6 to 8 as a side dish
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; 2 tablespoons, unsalted butter, cut into 4 pieces

17 comments

Appears in Cook's Illustrated March/April 2012, America's Test Kitchen TV

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?

SERVES6 to 8 as a side dish

TIME1¾ hours, plus 20 minutes resting

has video

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...

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