Potato Casserole with Bacon and Caramelized Onion
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 (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)
2 tablespoon salted butter, cut into 4 pieces
Instructions:
Adjust oven rack to lower-middle position and heat oven 425 degrees. Grease 13-by 9 inch baking dish baking dish.
Cook bacon in medium saucepan over medium-low heat until crisp, 10 to 13 minutes. Using slotted spoon, transfer bacon to paper towel lined plate. Remove and discard all but 1 tablespoon fat from pot. Return pot to medium heat and add onion or bottom of pot 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-heat, scraping bottom pan to loosen any browned bits.
Slice potatoes 1/8 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 hot broth over top of potatoes. Dot surface evenly with butter.
Bake, uncovered, until potatoes are tender and golden brown on edges and most of liquid has been absorbed, 45 to 55 minutes. Transfer to wire rack and let stand for 20 minutes to fully absorb broth before cutting and serving
America's Test Kitchen - March 1, 2012 - http://www.americastestkitchen.com/recipes/6906-potato-casserole-with-bacon-and-caramelized-onion
