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?
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...