Beefy Baked Potato and Onion Casserole

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Beefy Baked Potato and Onion Casserole

Ingredients:

3 tablespoons butter, separated
3 medium yellow onions, sliced 1/4 inch thick
3 medium all purpose potatoes, about a pound, sliced 1/2 inch thick
1/2 teaspoon thyme leaves, chopped
Salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill, to taste
1 bay leaf
6 ounces low sodium beef broth

Preparation:

Preheat your oven to 400 degrees F.

Get a large skillet good and hot and add 2 tablespoons of butter, once it has melted but not yet browned, add the onions and allow them to take on a bit of color. Remove from heat.

Butter a casserole dish with the remaining butter and using about one third of the potatoes and onions, create your first layer. Sprinkle the thyme and a bit of salt and Naughty Nelly's Deadly Twelve Pepper Blend on top and continue to layer, using salt and Naughty Nelly's Deadly Twelve Pepper Blend on each layer until done, with potatoes as your top layer. Put the bay leaf on top.

Boil the broth and quickly pour it into the dish on the sides so you don’t wash off the seasoning. Cover the casserole and bake for about 25 minutes. Remove the cover and continue cooking until the potatoes are tender and most of the broth has cooked into the potatoes. The top should be golden brown. A nice sprinkle of chopped parsley would look good on these. If the casserole starts to get dry before the potatoes are tender and browned, add a bit more broth.

Important: Remove the bay leaf before serving. It could lodge itself in someone’s throat.

CHEF’S NOTE: This might also be known as Pommes de Terre à la Boulangère, a French method of cooking the potatoes alongside or under a roast to capture its tasty drippings.

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