Potato and Lardon Casserole
A hearty casserole featuring tender Yukon Gold potatoes and crispy bacon lardons, seasoned with fresh thyme and garlic. This classic French-inspired dish combines the richness of bacon with golden-brown potatoes for a satisfying side dish.
Ingredients
- •5 lb yellow-fleshed potatoes such as Yukon Gold
- •½ lb slab bacon
- •1 tablespoon chopped fresh thyme
- •1 tablespoon minced garlic
- •½ teaspoon salt
- •½ teaspoon black pepper
- •2 tablespoons unsalted butter
- •cut into bits
Cooking Instructions
- 1.
Preheat oven to 350°F. If you are also making crown roast of pork with onion and bread-crumb stuffing (page 230), oven racks will already be in lower third and bottom of oven; if not, put oven rack in middle position.
5 min
- 2.
Peel potatoes, then halve lengthwise (quarter if very large) and cut crosswise into 3/4-inch-thick pieces. Blanch potatoes in 2 batches in a 6- to 8-quart pot of boiling salted water 5 minutes per batch (potatoes will not be completely cooked through). Transfer potatoes with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain in a colander and transfer to another large bowl.
20 min
- 3.
Cook lardons in a 10-inch heavy skillet over moderate heat, stirring occasionally, until pale golden, 5 to 8 minutes. Add lardons and 2 tablespoons fat from skillet to potatoes, then add thyme, garlic, salt, and pepper and toss until combined well. Transfer mixture to a greased 13- by 9-inch shallow baking dish (or other 3-quart shallow baking dish) and dot with butter.
10 min
- 4.
Bake casserole (next to or under crown roast, if making, starting 30 minutes before roast is done), uncovered, 30 minutes. Increase oven temperature to 425°F, then continue to bake until top is golden, about 15 minutes. Season with salt.
45 min
