I don’t remember where this recipe came from, either, but I think it must have been the first putatively French dish I ever essayed.
Blanch bacon slices in ample boiling water for about 10 minutes. Remove, rinse well in cold water, and dry thoroughly with paper towels.
Line a large casserole with bacon slices, then place a layer of potatoes on top of bacon. Drizzle with butter and season lightly with salt and pepper. Place a layer of onion slices on top of potatoes, then top with a layer of potatoes. Add butter and seasonings as before. Repeat process until onions and potatoes are used up, ending with a layer of potatoes. Pour remaining butter, if any, over final layer of potatoes, then add beef stock to casserole. Cover and
© 1992 Colman Andrews. All rights reserved.