Crisp potato and bacon casserole from Gourmet Magazine, October 2004: The Restaurant Issue (page 289) by Shelley Wiseman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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.

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