Alsatian Potatoes

6
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"This is a wee bit French but with little butter and no cream. A Gruyere cheese is nice and nutty and melts well but is mild. I use a sharp old white cheddar with great results. The recipe is for 6 servings, but I usually halve it."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (400.1 g)
  • Calories 505.7
  • Total Fat - 24.9 g
  • Saturated Fat - 10.9 g
  • Cholesterol - 67.8 mg
  • Sodium - 1034.7 mg
  • Total Carbohydrate - 41.9 g
  • Dietary Fiber - 6.5 g
  • Sugars - 7.2 g
  • Protein - 28.9 g
  • Calcium - 391.3 mg
  • Iron - 1.9 mg
  • Vitamin C - 25.9 mg
  • Thiamin - 0.4 mg

Step 1

Adjust oven rack to middle position and heat oven to 400 degrees.

Step 2

Lightly butter 9 1/2-inch deep-dish pie plate.

Step 3

Place potatoes in a steamer basket in a large pot and bring water to boil over high heat, then lower heat to maintain gentle simmer.

Step 4

Cook until potatoes are barely tender but still firm, about 5-7 minutes.

Step 5

Be careful not to overcook potatoes; they should still hold their shape nicely. Drain off water.

Step 6

Meanwhile, fry bacon in large skillet over medium heat until crisp, about 10 minutes.

Step 7

Use slotted spoon to transfer bacon to plate lined with paper towels and drain well.

Step 8

Discard all but 2 tablespoons bacon fat in pan.

Step 9

Add onions to skillet and cook over medium-high heat, stirring occasionally, until onions wilt and begin to brown, about 7 minutes.

Step 10

Reduce heat to low and continue to cook until onions are very soft and brown, 25 to 30 minutes.

Step 11

Stir in garlic and remove pan from heat.

Step 12

Cover bottom of prepared pie plate with single layer of potato slices and then sprinkle with salt and pepper to taste.

Step 13

Spread half of onions over potatoes, followed by one-third of bacon and one-third of cheese.

Step 14

Arrange second layer in same manner, seasoning with salt and pepper and topping with remaining onions and half of remaining bacon and cheese.

Step 15

Cover with remaining potatoes, arranging slices slightly overlapping around outside of pan and then filling in open spaces with remaining potato slices. Sprinkle with bits of butter, remaining bacon, and salt and pepper to taste.

Step 16

Pour broth over casserole and sprinkle with remaining cheese.

Step 17

Cover pie plate with foil and bake for 30 minutes.

Step 18

Uncover and continue to bake until cheese has melted and top is golden brown, about 15 minutes.

Step 19

Cool for 10 minutes before serving.

Step 20

To serve, cut straight down through all layers into wedges.

Tips & Variations


No special items needed.

Related

ellie

Very good potato dish which I made some adjustments based on ingredients in the house by basically dividing everything in half and using only one onion. This worked out very well for us and we enjoyed potatoes cooked this way. Thanks for sharing!

review by:
(9 Jul 2020)

TwisSis RIP Forever in our Kitchen

Made for Billboard Tag - I took 1 liberty w/your recipe & used small round potatoes that I quartered & did not peel. I otherwise made the recipe as written. I learned early on there was 1 main rule of Icelandic cuisine - Potatoes are a required part of every dinner meal! Most are willing to eat them boiled & plain, but I have to have flavor & variety. I won Siggi over to my way of thinking w/recipes like this -- Full of flavor & texture. Thx for sharing this recipe w/us. :-)

(28 Feb 2018)

Mama Marie

Made these yesterday to have with a smoked ham shoulder for our Christmas dinner. I did use the Extra Sharp Cheddar and they were so yummy!

review by:
(26 Dec 2017)

MsPia

Delightful!!

review by:
(21 Aug 2016)

Joni

Yummy potatoes Luv! We especially liked the bacon, but then again bacon makes everything taste better! We had with eggs and sausage for an extra special breakfast.

review by:
(30 Oct 2014)

dienia b

really good mr picky was happy

review by:
(15 Oct 2014)