| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Dutch |
Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Russet potatoes |
| 1/2 |
lb |
Traditional Irish bacon or thick-cut bacon |
| 2 |
tb |
Butter |
| 2 |
c |
Thinly sliced onions |
| 2 |
|
Cloves garlic |
| 1 |
|
Bay leaf |
| 1 |
|
Sprig thyme; OR 1 teaspoon dried thyme |
| 4 |
c |
Chicken broth |
|
|
Salt and pepper; to taste |
| 8 |
oz |
Grated cheddar cheese |
INSTRUCTIONS
Preheat oven to 350° F.
Thinly slice the potatoes and cover with water to remove the starch.
Meanwhile, slice the bacon into thin strips. In a large Dutch oven, melt
the butter over moderate heat. Add the bacon and onions, and saute until
the onions have become translucent. Add the garlic, bay leaf, thyme and
chicken stock. Bring to a boil. Drain the potatoes and add to the boiling
mixture, stirring so the potatoes don't stick to the bottom. Cook about 10
minutes, then salt and pepper to taste. Remove the garlic and bay leaf.
Place in an ovenproof casserole large enough to hold the potatoes and
remaining liquid. Cover with the grated cheddar cheese. Place in the
preheated oven and bake 20 to 30 minutes until the potatoes are tender.
Reprinted in The Sacramento Bee March 11, 1998.
Recipe by: Chef James Moore of Fado Irish Pub, Chicago, IL
Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Mar
14, 1998
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