Active Time

　　45 min

　　Total Time

　　1 1/2 hr

　　With ingredients like bacon, garlic, and butter, how could this hearty casserole be anything but wonderful? You'll definitely wish you'd made more.

　　

Ingredients

Makes 10 to 12 servings

　　5 lb yellow-fleshed potatoes such as Yukon Gold

　　1/2 lb slab bacon, any rind discarded, bacon cut lengthwise into 1/4-inch-thick slices, and then slices cut crosswise into 1/4-inch-thick strips (lardons)

　　1 tablespoon chopped fresh thyme

　　1 tablespoon minced garlic

　　1/2 teaspoon salt

　　1/2 teaspoon black pepper

　　2 tablespoons unsalted butter, cut into bits

　　

Step 1

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.

　　

Step 2

Peel potatoes, then halve lengthwise (quarter if very large) and cut crosswise into 3/4-inch-thick pieces. Blanch potatoes in 2 batches in a 6- to 8-quart pot of boiling salted water 5 minutes per batch (potatoes will not be completely cooked through). Transfer potatoes with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain in a colander and transfer to another large bowl.

　　

Step 3

Cook lardons in a 10-inch heavy skillet over moderate heat, stirring occasionally, until pale golden, 5 to 8 minutes. Add lardons and 2 tablespoons fat from skillet to potatoes, then add thyme, garlic, salt, and pepper and toss until combined well. Transfer mixture to a greased 13- by 9-inch shallow baking dish (or other 3-quart shallow baking dish) and dot with butter.

　　

Step 4

Bake casserole (next to or under crown roast, if making, starting 30 minutes before roast is done), uncovered, 30 minutes. Increase oven temperature to 425°F, then continue to bake until top is golden, about 15 minutes. Season with salt.

　　Cooks' note:

　　Casserole can be assembled (but not baked) 1 day ahead and chilled, covered. Bring to room temperature, 30 minutes to 1 hour, before baking.