Cheese & Bacon
Cook bacon until crisp.
Remove the bacon from the pan onto paper towel and reserve the bacon drippings in the skillet.
Add the onions.
Add ¼ teaspoon of salt. Sauté, stirring frequently, until onions caramelize, about 15 minutes. Remove onions from the pan.
Pour in the broth.
Scrape up any bits that have formed on the bottom of the pan. Add thyme, remaining salt and pepper. Bring broth to a simmer.
Combine bacon, potatoes and onions.
Stir until all three ingredients are well-combined.
Spread potatoes into a casserole dish.
Carefully pour the hot broth over the top of the potatoes.
Dot the surface with butter.
Bake uncovered for 45-55 minutes until the potatoes are fork tender and the edges are golden brown.
Sprinkle the cheese over the top.
Return to the oven and bake until the cheese is melted, about five minutes.
Remove from oven.
Allow the potatoes to sit for 15 minutes before serving.
1 CUP SERVING
BOURBON GLAZED BAKED HAM
SWEET TEA BRINED CAST IRON ROAST CHICKEN