Potato Casserole w Bacon & Caramelized Onion Serves 6-8

Adjust oven rack to lower-middle position and heat to 425. Grease 13 x 9 baking dish. Cook bacon in medium saucepan over med-lo heat until crisp, 10-13 min. Transfer to paper towels. Remove and discard all but 1T fat. Return pan to medium and add onion and 1/4 tsp salt.; cook, stirring frequently, until onion is soft and golden brown, about 15 min, adjusting heat and adding water 1T at a time in needed. Transfer to large bowl; add bacon, thyme, s&p. Add broths to now empty saucepan and bring to simmer over med-hi heat,scraping bottom of pan. Slice potatoes 1/8 inch thick. Transfer to bowl w onion mix and toss. Transfer to prepared baking dish. Firmly press down to compress into even layer. Carefully pour the broth over top. Dot w butter. Bake, uncovered, until potatoes are tender and golden brown on edges and most of liquid has been absorbed, 45-55 min. Let stand on wire rack 20 min before cutting and serving.

Bacon, 3 slices thick-cut in 1/2″ pieces
Onion 1 large, halved and sliced thin
Thyme 2 tsp fresh, chopped
Broth, chicken, 1.25 c
Broth, beef, 1.25c
Potatoes, Yukon Gold 3 lb
Butter, unsalted, 2T