Alsatian Potato Casserole
By America's Test KitchenPublished on August 2, 2011
Yield
Serves 6
Ingredients
1 tablespoon unsalted butter, cut into bits, plus extra for greasing pie plate2 ½ pounds russet potatoes (about 5 medium), peeled and cut into ¼-inch-thick roundsTable salt 8 slices bacon, chopped1 ½ pounds onions (about 5 medium), halved and sliced thin2 medium cloves garlic, mincedGround black pepper 2 cups shredded Gruyère or Swiss cheese ½ cup low-sodium chicken broth
Before You Begin
This French casserole is relatively light, having no cream and very little butter.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Lightly butter 9 1/2-inch deep-dish pie plate.
- Place potatoes in large pot and add enough water to cover by 1 inch. Add salt to taste. Bring potatoes to boil over high heat, then lower heat to maintain gentle simmer. Cook until potatoes are barely tender but still firm, about 7 minutes. Be careful not to overcook potatoes; they should still hold their shape nicely. Drain.
- Meanwhile, fry bacon in large skillet over medium heat until crisp, about 10 minutes. Use slotted spoon to transfer bacon to plate lined with paper towels and drain well. Discard all but 2 tablespoons bacon fat in pan. Add onions to skillet and cook over medium-high heat, stirring occasionally, until onions wilt and begin to brown, about 7 minutes. Reduce heat to low and continue to cook until onions are very soft and brown, 25 to 30 minutes. Stir in garlic and remove pan from heat.
- Cover bottom of prepared pie plate with single layer of potato slices and then sprinkle with salt and pepper to taste. Spread half of onions over potatoes, followed by one-third of bacon and one-third of cheese. Arrange second layer in same manner, seasoning with salt and pepper and topping with remaining onions and half of remaining bacon and cheese. Cover with remaining potatoes, arranging slices slightly overlapping around outside of pan and then filling in open spaces with remaining potato slices. Sprinkle with bits of butter, remaining bacon, and salt and pepper to taste. Pour broth over casserole and sprinkle with remaining cheese.
- Cover pie plate with foil and bake for 30 minutes. Uncover and continue to bake until cheese has melted and top is golden brown, about 15 minutes. Cool for 10 minutes before serving. To serve, cut straight down through all layers into wedges.
Yield
Serves 6Ingredients
1 tablespoon unsalted butter, cut into bits, plus extra for greasing pie plate
2 ½ pounds russet potatoes (about 5 medium), peeled and cut into ¼-inch-thick rounds
Table salt
8 slices bacon, chopped
1 ½ pounds onions (about 5 medium), halved and sliced thin
2 medium cloves garlic, minced
Ground black pepper
2 cups shredded Gruyère or Swiss cheese
½ cup low-sodium chicken broth
Ingredients
1 tablespoon unsalted butter, cut into bits, plus extra for greasing pie plate
2 ½ pounds russet potatoes (about 5 medium), peeled and cut into ¼-inch-thick rounds
Table salt
8 slices bacon, chopped
1 ½ pounds onions (about 5 medium), halved and sliced thin
2 medium cloves garlic, minced
Ground black pepper
2 cups shredded Gruyère or Swiss cheese
½ cup low-sodium chicken broth
Ingredients
1 tablespoon unsalted butter, cut into bits, plus extra for greasing pie plate
2 ½ pounds russet potatoes (about 5 medium), peeled and cut into ¼-inch-thick rounds
Table salt
8 slices bacon, chopped
1 ½ pounds onions (about 5 medium), halved and sliced thin
2 medium cloves garlic, minced
Ground black pepper
2 cups shredded Gruyère or Swiss cheese
½ cup low-sodium chicken broth
Why This Recipe Works
This Alsatian Potato Casserole recipe has a decidedly French flavor. With no cream and little butter, it is relatively light; bacon and onions provide a good deal of flavor. We cooked the onions in the rendered bacon fat to further the smoky meat’s flavor, and used chicken broth to moisten the casserole as it baked to prevent it from tasting too heavy. For the best flavor, we found it worthwhile to track down good-quality imported Gruyère cheese. Nutty tasting and smooth melting, it was the perfect choice for this Alsatian Potato Casserole recipe.
Before You Begin
This French casserole is relatively light, having no cream and very little butter.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Lightly butter 9 1/2-inch deep-dish pie plate.
- Place potatoes in large pot and add enough water to cover by 1 inch. Add salt to taste. Bring potatoes to boil over high heat, then lower heat to maintain gentle simmer. Cook until potatoes are barely tender but still firm, about 7 minutes. Be careful not to overcook potatoes; they should still hold their shape nicely. Drain.
- Meanwhile, fry bacon in large skillet over medium heat until crisp, about 10 minutes. Use slotted spoon to transfer bacon to plate lined with paper towels and drain well. Discard all but 2 tablespoons bacon fat in pan. Add onions to skillet and cook over medium-high heat, stirring occasionally, until onions wilt and begin to brown, about 7 minutes. Reduce heat to low and continue to cook until onions are very soft and brown, 25 to 30 minutes. Stir in garlic and remove pan from heat.
- Cover bottom of prepared pie plate with single layer of potato slices and then sprinkle with salt and pepper to taste. Spread half of onions over potatoes, followed by one-third of bacon and one-third of cheese. Arrange second layer in same manner, seasoning with salt and pepper and topping with remaining onions and half of remaining bacon and cheese. Cover with remaining potatoes, arranging slices slightly overlapping around outside of pan and then filling in open spaces with remaining potato slices. Sprinkle with bits of butter, remaining bacon, and salt and pepper to taste. Pour broth over casserole and sprinkle with remaining cheese.
- Cover pie plate with foil and bake for 30 minutes. Uncover and continue to bake until cheese has melted and top is golden brown, about 15 minutes. Cool for 10 minutes before serving. To serve, cut straight down through all layers into wedges.
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