This is an old, classic French dish that never fails to deliver great taste and full flavor with any roast, cold cuts, fish, and poultry. The smokier the bacon, the better!
- Non-stick pan
- Oven-proof dish
- 1.5 lb bag Little potatoes, thinly sliced
- 1 medium Onion, sliced
- 2 cloves Garlic, minced
- 1/2 tsp Fresh thyme, chopped
- 4 slices Smoked bacon, diced
- 1 tsp Butter
- 3/4 cup Beef stock
- 3/4 cup Chicken stock
- (to taste) Salt and pepper
In a non-stick pan, fry the diced bacon until crisp and rendered.
Remove from pan. Using the rendered bacon fat and butter, gently cook the onions and garlic until slightly soft. Add a touch of water if needed.
Add the chopped thyme, toss in the sliced potatoes and season with salt and pepper. Add the potato mixture to an oven proof dish, ensuring it is about 1 ½ inches deep.
Bring the chicken and beef stock to a boil in a medium saucepan. Once it has boiled, pour enough stock to cover the potatoes in the baking dish.
Bake in a preheated 375° to 395° F oven for 35 to 45 minutes. A convection oven will require less time.
While cooking, use a spatula to push the potatoes down as the stock evaporates. Add a little more stock as needed. Turn the oven off and the broiler on. Broil for 3 to 4 minutes to give a nice crisp top.