Bacon Braised Potatoes

Ingredients:
ii strips crisp thick cutting bacon, diced
1 large onion, halved the thinly sliced
ii lb mixed Betty Crocker Fresh Baby Red together with Yellow Potatoes
3 sprigs' worth of thyme leaves
1/2 teaspoon freshly corporation reason nighttime pepper
1/4 teaspoon torso of torso of H2O salt
3 cups chicken stock
1 oz crumbled Gorgonzola

Directions:
Saute the bacon inward high-walled, lidded pot until crisp. Drain the bacon grease from the pot.

In a single layer, adjust all of the potatoes together with onions into the bottom of the pot.  Cook for 1-2 minutes without stirring. Add the thyme, pepper, mutual tabular array salt together with chicken stock. Bring to a boil. Reduce high temperature together with partially comprehend with a lid. Continue to boil for 20 minutes or until the broth has evaporated to the dot of solely reaching the halfway dot of the potatoes.


Carefully usage the back of a spoon to gently cleft the peel of each of the potatoes. Raise the high temperature slightly together with keep to make until all of the broth has evaporated together with the potatoes  have browned on the underside, nearly 10 minutes. Flip the potatoes together with make the other side for nearly v minutes. Remove from heat. Sprinkle with Gorgonzola. Serve immediately.

My thoughts:

When the folks at Betty Crocker asked me to come upwards upwardly upwards with a recipe showcasing the versatility of potatoes, I knew the method I wanted to use. It is actually elementary only not 1 I come across actually often. You are basically braising the potatoes inward only a flake of liquid thence great their skins together with allowing them to caramelize. It is based on an erstwhile French method only I jazzed it upwardly (and honestly, gilded the lily) past times times adding bacon, onions together with only a sprinkle of cheese at the end. The The potatoes are positively dripping with flavor together with the onions caramelize with virtually no try on your operate together with the whole dish is only a the most savory, smoky, decadent agency to serve potatoes. I like using infant potatoes, I most oftentimes usage the yellow-fleshed varieties or the mixed purse of cherry-red white together with bluish if I tin post away find* them only fingerlings deed skillful too. Don't usage cutting upwardly or whole large potatoes because the texture testament not alive on correct together with all of the yummy crispness testament alive on missing.


*blue potatoes bring been oddly absent from the stores lately, level inward tater fleck form. Blue tater blight?
Sumber https://new-myrecipes.blogspot.com/