Serves: 3
Total Calories: 202

4 slices bacon
1 onion medium, halved and sliced
1 bay leaf large, broken in half
1/2 teaspoon thyme dried, crushed
1/2 teaspoon salt
1/8 teaspoon black pepper
4 russet potatoes medium sliced 1/8 -inch thick (about 1 1/2 lb.)
1/4 cup hot water
1 teaspoon chicken bouillon
parsley Chopped (optional)

Preheat oven to 350°.

In a large skillet over medium heat, sauté bacon until almost done. Remove bacon and set aside. Drain off and reserve bacon drippings. Return skillet to heat.

Add onion, 1 tablespoon of the bacon drippings, bay leaf, thyme, salt and pepper. Sauté onion until limp. Remove onion and bay leaf set aside.

Sauté potatoes in 1 tablespoon of the bacon drippings, adding more if needed, for 5 minutes or until potatoes begin to brown on edges. Stir in bacon and onion. Transfer to a shallow 1 1/2 -quart baking dish or 9-inch pie plate.

In a small bowl, stir water and bouillon granules. Pour evenly over potato mixture.

Bake for 30 to 35 minutes or until potatoes are tender and top is golden. Remove bay leaf. If desired, sprinkle with parsley.

Nutritional Facts:

Serves: 3
Total Calories: 202
Calories from Fat: 41

More Recipes from the Potato Lover's Cookbook Cookbook:
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Hobo Potatoes
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Oven Potato Puff
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