1 hr 20 min
Price/Availability Effective Date: February 10, 2014
|1 tbsp||Butter (15 mL)|
|8 ozs||piece of double smoked bacon cut into 1" strips about 1⁄2" thick (227 mL)|
|1 med||Yellow Onion thinly sliced|
|0.5 cup||Campbell’s® ready to use chicken broth (125 mL)|
|2.5 lbs||Yukon Gold Potatoes peeled and thinly sliced (1135 g)|
|1 Pinch||Sea salt|
|1 Pinch||Cracked Black Pepper|
|1 lb||Gruyère cheese shredded (454 g)|
|1 tbsp||Fresh thyme leaves (15 mL)|
2. In a large skillet, cook until bacon is slightly crisp, 10–12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Add onion to skillet; cook until slightly caramelized, 15 minutes. Add broth; bring to a boil. Reduce heat to medium; cook until reduced by half, 2–3 minutes. Stir in potatoes, salt, and pepper; cook until just tender, 8–10 minutes.
3. Spread half the potato mixture evenly in prepared dish(es); top with half each the reserved bacon and the cheese. Repeat with remaining potato mixture, bacon, and cheese. (Make-ahead: These can be made up to 2 days ahead and re-baked just before serving.)
4. Bake in the center of the oven until top is browned and filling is tender and bubbling, about 30 minutes. Sprinkle with thyme. Let sit for 10 minutes before serving.
+Not available at Walmart.
++Available in select stores only.
* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or Walmart.ca for availability.
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