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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
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.