Bacon and Onion Potatoes

• 5 large Idaho potatoes
• 1/2 pound bacon, diced
• 3 white onions, quartered and thinly sliced
• 1/4 cup fresh thyme leaves
• 2 cup chicken stock
• 2 cup white wine
• 2 tablespoons unsalted butter


  1. Peel the potatoes and put them in a bowl of cold water to keep them from discoloring; set aside.
  2. Line a plate with paper towels.
  3. Render the bacon in a sauté pan until crisp. Remove the bacon with a slotted spoon and reserve on the prepared plate.
  4. Add the onions to the rendered fat and cook over medium heat until nicely caramelized, about 15 minutes.
  5. Season with salt and white pepper and remove the pan from the heat. Saving a few leaves for garnish, stir in the thyme.
  6. Preheat the oven to 350°F. Butter a 2-quart gratin dish.
  7. Cut the potatoes lengthwise into 1/8-inch-thick slices.
  8. Arrange two layers of potatoes in the dish, overlapping the slices. Season each layer with salt and pepper.
  9. Layer half the onions over the potatoes and sprinkle with about one-third of the bacon.
  10. Add two more layers of potatoes, then the remaining onions and more bacon, saving some of the bacon to sprinkle on top.
  11. Add two final layers of potatoes, then pour the chicken stock and wine over them.
  12. Sprinkle the remaining bacon over the top and season with salt and pepper. Sprinkle with the reserved thyme leaves.
  13. Cover the dish with aluminum foil and bake for 35 minutes.
  14. Remove the foil and bake uncovered for 15 to 20 minutes longer, or until the top is light golden brown and the potatoes are completely tender through-out (test them with a skewer).