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 caramelized, 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.
Recipe Made With
CAMPBELL’S® Ready to Use Chicken Broth
This Product Can Be Substituted With
CAMPBELL’S® Ready to Use Vegetable Broth
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