Because potatoes, bacon and onion are pretty much perfect together.
Bacon and Onion Potatoes
recipe from Charlie Palmer
2-3 large russet potatoes
a few strips of bacon, diced
1 large onion, peeled and thinly sliced
a couple sprigs of thyme (I used lemon thyme)
1/2 cup or so of chicken stock
a few Tablespoons white wine
Peel the potatoes and slice them into 1/4 to 1/8 inch slices. Place them in cold water, set aside. Cook the bacon until browned. Remove from the pan to a plate and set aside. Add the onions to the bacon grease and cook until lightly browned and softened. Season with salt and pepper and add in the leaves from one sprig of thyme. Remove from heat. Butter a baking dish (I used my regular 8×8 glass baking dish). Heat the oven to 375. Drain the potatoes and arrange a layer in the dish. Salt and pepper the potatoes. Spread some of the onion-bacon mixture on top. Arrange more potato slices on top. Salt and pepper those. Repeat with the rest of the onion-bacon mixture, another layer of potatoes, then sprinkle the leaves of the rest of the thyme on top. Add in the white wine, then the chicken stock. Cover with foil then bake for 30-35 minutes. Remove the foil and continue baking until the potatoes have browned on top.