- 4 medium russet potatoes, peeled
- 4 strips thick cut bacon, cut into 1/2 inch pieces
- 1 large yellow onion
- 3 sprigs thyme
- 4 Tbsp butter, melted
- 2 cups chicken stock, simmering
- Kosher salt and fresh cracked black pepper
Preheat your oven to 400°F. In a large oven proof pan, render the bacon until crisp. Remove the bacon with a slotted spoon and set aside, reserving the fat. With the same pan over low heat, cook the onions in the bacon fat until they are very soft and caramelized. Add the bacon pieces back in. Add the thyme sprigs and a sprinkle of salt and pepper. Cut your potatoes in half lengthwise (from end to end). Slice each half (with the cut side down) into thin 1-2 mm slices crossways, making sure not to slice all the way through the potato so that it remains intact. Arrange the potatoes on top of the bacon, onions and thyme. Pour the simmering stock over the potatoes. Using a pastry brush or spoon, baste the potatoes with the melted butter. Sprinkle with salt and pepper and place the pan in the oven. Bake for about 30 minutes, basting them regularly with the juice in the pan, until the potatoes are tender and golden.