Alsatian Potatoes
Created by Luvcookn on April 21, 2013
- Servings: 6
- Prep Time: 20m
- Cook Time: 45m
- Recipe #9177
Ingredients
- 1 tablespoon unsalted butter (cut into bits, plus extra for greasing pie plate)
- 2 1/2 pounds potatoes (about 5 medium russets, peeled and cut into 1/4-inch-thick rounds)
- Salt & pepper to taste
- 8 ounces sliced bacon (8 slices, chopped)
- 1 1/2 pounds yellow onions (about 5 medium, halved and sliced thin)
- 2 garlic cloves, minced (medium cloves)
- 2 cups shredded cheddar cheese (white sharp aged cheddar)
- 1/2 cup low-sodium chicken broth
How to Make
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Step 1: Adjust oven rack to middle position and heat oven to 400 degrees.
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Step 2: Lightly butter 9 1/2-inch deep-dish pie plate.
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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.
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Step 4: Cook until potatoes are barely tender but still firm, about 5-7 minutes.
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Step 5: Be careful not to overcook potatoes; they should still hold their shape nicely. Drain off water.
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Step 6: Meanwhile, fry bacon in large skillet over medium heat until crisp, about 10 minutes.
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Step 7: Use slotted spoon to transfer bacon to plate lined with paper towels and drain well.
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Step 8: Discard all but 2 tablespoons bacon fat in pan.
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Step 9: Add onions to skillet and cook over medium-high heat, stirring occasionally, until onions wilt and begin to brown, about 7 minutes.
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Step 10: Reduce heat to low and continue to cook until onions are very soft and brown, 25 to 30 minutes.
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Step 11: Stir in garlic and remove pan from heat.
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Step 12: Cover bottom of prepared pie plate with single layer of potato slices and then sprinkle with salt and pepper to taste.
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Step 13: Spread half of onions over potatoes, followed by one-third of bacon and one-third of cheese.
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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.
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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.
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Step 16: Pour broth over casserole and sprinkle with remaining cheese.
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Step 17: Cover pie plate with foil and bake for 30 minutes.
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Step 18: Uncover and continue to bake until cheese has melted and top is golden brown, about 15 minutes.
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Step 19: Cool for 10 minutes before serving.
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Step 20: To serve, cut straight down through all layers into wedges.
Nutritional Facts
- 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