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Prep: 30 minutes
Cook: 50 minutes
Makes: 8 servings
6 large Idaho potatoes, peeled
4 tablespoons unsalted butter
1 small onion, chopped
7 ounces Irish back bacon, diced
2 cloves garlic, minced
2 teaspoons dried thyme
1 cup dry white wine
1 cup whipping cream
Freshly ground pepper
14 ounces Swiss cheese
Heat oven to 350 degrees. Heat a pot of salted water to a boil over high
heat; add potatoes. Cook until slightly tender, 10 to 15 minutes. Drain;
cool. Cut into 1/8-inch-thick slices.
Meanwhile, melt butter in a large skillet over medium heat. Add onion;
cook until soft but not browned, 4-5 minutes. Add bacon, garlic and thyme;
cook, stirring often, until bacon is lightly browned (Irish bacon has
little or no fat so it browns quickly), about 5 minutes. Stir in wine;
cook 3 minutes; stir in cream. Season with pepper.
Cover bottom of a buttered 2-quart ovenproof casserole with half of the
potatoes. Grate half of the cheese over the potatoes. Pour over half of
the cream mixture. Add remaining potatoes; pour remaining cream mixture
over the top. Cover with buttered foil. Bake 20 minutes; remove the foil.
Slice remaining cheese; place on top of the casserole. Bake until mixture
is bubbling and cheese is melted, 20 minutes. Let cool 10 minutes before
serving. (To make ahead, cool completely; cover. Refrigerate up to 1 day.
Bring back to room temperature; heat in 300-degree oven, 20 minutes).
Nutrition information: Per serving: 586 calories, 52% of calories from
fat, 34 g fat, 21 g saturated fat, 111 mg cholesterol, 50 g carbohydrates,
21 g protein, 308 mg sodium, 4 g fiber
Cook: 50 minutes
Makes: 8 servings
6 large Idaho potatoes, peeled
4 tablespoons unsalted butter
1 small onion, chopped
7 ounces Irish back bacon, diced
2 cloves garlic, minced
2 teaspoons dried thyme
1 cup dry white wine
1 cup whipping cream
Freshly ground pepper
14 ounces Swiss cheese
Heat oven to 350 degrees. Heat a pot of salted water to a boil over high
heat; add potatoes. Cook until slightly tender, 10 to 15 minutes. Drain;
cool. Cut into 1/8-inch-thick slices.
Meanwhile, melt butter in a large skillet over medium heat. Add onion;
cook until soft but not browned, 4-5 minutes. Add bacon, garlic and thyme;
cook, stirring often, until bacon is lightly browned (Irish bacon has
little or no fat so it browns quickly), about 5 minutes. Stir in wine;
cook 3 minutes; stir in cream. Season with pepper.
Cover bottom of a buttered 2-quart ovenproof casserole with half of the
potatoes. Grate half of the cheese over the potatoes. Pour over half of
the cream mixture. Add remaining potatoes; pour remaining cream mixture
over the top. Cover with buttered foil. Bake 20 minutes; remove the foil.
Slice remaining cheese; place on top of the casserole. Bake until mixture
is bubbling and cheese is melted, 20 minutes. Let cool 10 minutes before
serving. (To make ahead, cool completely; cover. Refrigerate up to 1 day.
Bring back to room temperature; heat in 300-degree oven, 20 minutes).
Nutrition information: Per serving: 586 calories, 52% of calories from
fat, 34 g fat, 21 g saturated fat, 111 mg cholesterol, 50 g carbohydrates,
21 g protein, 308 mg sodium, 4 g fiber
