• 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
DIRECTIONS
- Peel the potatoes and put them in a bowl of cold water to keep them from discoloring; set aside.
- Line a plate with paper towels.
- Render the bacon in a sauté pan until crisp. Remove the bacon with a slotted spoon and reserve on the prepared plate.
- Add the onions to the rendered fat and cook over medium heat until nicely caramelized, about 15 minutes.
- Season with salt and white pepper and remove the pan from the heat. Saving a few leaves for garnish, stir in the thyme.
- Preheat the oven to 350°F. Butter a 2-quart gratin dish.
- Cut the potatoes lengthwise into 1/8-inch-thick slices.
- Arrange two layers of potatoes in the dish, overlapping the slices. Season each layer with salt and pepper.
- Layer half the onions over the potatoes and sprinkle with about one-third of the bacon.
- Add two more layers of potatoes, then the remaining onions and more bacon, saving some of the bacon to sprinkle on top.
- Add two final layers of potatoes, then pour the chicken stock and wine over them.
- Sprinkle the remaining bacon over the top and season with salt and pepper. Sprinkle with the reserved thyme leaves.
- Cover the dish with aluminum foil and bake for 35 minutes.
- 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).