Potato and Lardon Casserole

Potato and Lardon Casserole
Photo by Martyn Thompson


  • 2 tablespoons unsalted butter
  • ½ teaspoon salt
  • ½ pound slab bacon, any rind discarded
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh thyme
  • ½ teaspoon black pepper
  • 5 pounds yellow-fleshed potatoes such as Yukon Gold

Preheat oven to 350°F. If you are also making crown roast of pork with onion and bread-crumb stuffing (page 230), oven racks will already be in lower third and bottom of oven; if not, put oven rack in middle position. Peel potatoes, then halve lengthwise (quarter if very large) and cut crosswise ...

View full recipe at Epicurious


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