Notes about Recipes in this book

• Crisp potato and bacon casserole

  • Rutabaga on May 12, 2015

    This one is easy and a real crowd-pleaser; both my husband and young son gobbled it up. While the recipe claims to serve four, I'd say three servings is more accurate - or even two, if the people are hungry! I left out the rosemary and did what some epicurious commenters have suggested, which is to cook the bacon in a sheet pan for about five minutes before adding the cubed potatoes. I then tossed the potatoes, which I cut into very small cubes, in the rendered bacon fat, spread them in a single layer, and baked them together for about 20 more minutes. There were no problems with the potatoes sticking. Definitely use a sheet pan, not a Pyrex dish.