Goal: To create a hearty potato side dish where caramelized onions, broth, and bacon enhance

the flavor of the potatoes.

Boulangerie Potatoes

Serves 6 to 8 as a side dish

Note: Do not pre-slice the potatoes and store them in water, as this will wash away their starch,
which is necessary to thicken the cooking broth. A mandolin makes slicing the potatoes much
easier.

4 slices thick-cut bacon (about 4 ounces), cut into ½-inch pieces

2 large onions, sliced thin
1 1/4 teaspoons tables salt
½ cup low-sodium chicken broth
1 teaspoon gelatin
3 pounds Yukon Gold potatoes, peeled
1 ¼ cups beef broth
1 tablespoon coarsely chopped thyme leaves
½ teaspoon ground black pepper
2 tablespoons unsalted butter, cut into 4 pieces

1. Adjust oven rack to middle position and heat oven to 400 degrees. Spray 13 by 9-inch baking
dish with nonstick cooking spray.

2. In large Dutch oven, cook bacon over medium-low heat until rendered and crispy, about 10
minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving rendered bacon
fat in pot. Increase heat to medium-high, and add sliced onions and 1/4 teaspoon of salt, and
cook, stirring frequently, until onions are soft and caramelized, about 25 minutes, adjusting heat
and adding water 1 tablespoon at a time if onions or bottom of pot become too dark. Spread
onions evenly in bottom of prepared baking dish.

3. Meanwhile, pour 1/4 cup of chicken broth in small bowl and sprinkle gelatin over top to
bloom; set aside. Slice potatoes 1/8-inch thick, and transfer to baking dish in even layer on top of
onions; press down gently with hands to compact.

4. Add beef broth, remaining ¼ cup chicken broth, and remaining 1 teaspoon salt to now-empty
Dutch oven, and bring to boil over high heat. Remove from heat and stir in bloomed gelatin,
thyme, and pepper. Pour hot broth over potatoes. Dot with butter, transfer to oven, and bake,
uncovered, for 30 minutes. Sprinkle reserved bacon over potatoes and cook until potatoes are
tender and browned and most of the broth has been absorbed, about 45 minutes longer. Let rest
for 20 minutes before cutting and serving.