Potato Casserole with Bacon and Caramelized Onion
"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...."
INGREDIENTS
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MEAT AND POTATOES A LA FRANCAISE
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From America's Test Kitchen Season 13:
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Serves 6 to 8 as a side dish
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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 a roast?
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(Watch the video on americastestkitchen.com)
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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?
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--------------------INGREDIENTS--------------
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3 slices thick-cut bacon, cut into 1/2-inch pieces
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1 large onion, halved and sliced thin
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1 1/4 teaspoons salt
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2 teaspoons chopped fresh thyme
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1/2 teaspoon pepper
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1 1/4 cups low-sodium chicken broth
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1 1/4 cups beef broth
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3 pounds Yukon gold potatoes, peeled, DON'T RINSE OR SOAK!
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2 tablespoons unsalted butter, cut into 4 pieces
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