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Add a photoServings: 4
Ingredients
- 4 lrg Russet potatoes
- 1/2 lb Traditional Irish bacon or possibly thick-cut bacon
- 2 Tbsp. Butter
- 2 c. Thinly sliced onions
- 2 x Cloves garlic
- 1 x Bay leaf
- 1 sprg thyme, Or possibly 1 tsp. dry thyme
- 4 c. Chicken broth Salt and pepper, to taste
- 8 ounce Grated cheddar cheese
Directions
- Preheat oven to 350 F.
- Thinly slice the potatoes and cover with water to remove the starch.
- Meanwhile, slice the bacon into thin strips. In a large Dutch oven, heat the butter over moderate heat. Add in the bacon and onions, and saute/fry till the onions have become translucent/soft. Add in the garlic, bay leaf, thyme and chicken stock. Bring to a boil. Drain the potatoes and add in to the boiling mix, stirring so the potatoes do not stick to the bottom. Cook about 10 min, then salt and pepper to taste. Remove the garlic and bay leaf.
- Place in an ovenproof casserole large sufficient to hold the potatoes and remaining liquid. Cover with the grated cheddar cheese. Place in the preheated oven and bake 20 to 30 min till the potatoes are tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 784g | |
| Recipe makes 4 servings | |
| Calories 675 | |
| Calories from Fat 233 | 35% |
| Total Fat 26.48g | 33% |
| Saturated Fat 16.17g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 812mg | 34% |
| Potassium 1894mg | 54% |
| Total Carbs 82.88g | 22% |
| Dietary Fiber 8.6g | 29% |
| Sugars 6.54g | 4% |
| Protein 30.03g | 48% |
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