Looking for a new dish for the holiday season? This simple potato and onion gratin is based on a traditional dish from the French Alps. The onions are carmelized, broth and the smoky bacon combine to form a perfect base for thinly sliced potatoes. This can be made as family style casserole, or in ramekins or individual baking dishes for more elegant presentation.
- Heat oven to 375°F (180°C) Grease an oval 2 1/2-qt. (2L) casserole dish or 8 ramekins with butter.
- In a large skillet, cook until bacon is slightly crisp,1012 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Add onion to skillet; cook until slightly caramelized,15 minutes. Add broth; bring to a boil. Reduce heat to medium; cook until reduced by half, 23 minutes. Stir in potatoes, salt, and pepper; cook until just tender, 810 minutes.
- Spread half the potato mixture evenly in prepared dish(es); top with half each the reserved bacon and the cheese. Repeat with remaining potato mixture, bacon, and cheese. (Make-ahead: These can be made up to 2 days ahead and re-baked just before serving.)
- Bake in the center of the oven until top is browned and filling is tender and bubbling,about 30 minutes. Sprinkle with thyme. Let sit for 10 minutes before serving.
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