Potatoes Boulangere. Low fat, pretty healthy potato gratin.

Ingredients

1 tbsp Olive Oil

1/2 cup diced pancetta or bacon

1 Large white onioni

3 sprigs fresh thyme

1 bay leaf

1 tsp Kosher salt, 1/4 tsp fresh ground pepper

Yukon gold potatoes peeled and sliced into 1/4 " thick half moons

1 cup chicken broth

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Heat the oven to 375.

Warm the olive oil in a large pot over medium heat. When thouroughly hot, add the bacon or pancetta. Saute until it becomes crisp and brown.

Add onions, thyme, bay leaf, salt and pepper. Stir occassionaly until the onions are transluscent and turning golden.

Meanwhile in small saucepan bring chicken broth to a boil and remove frmo heat. Add the potatoes to the onions and bacon mixture.

Pour the hot broth over the potatoes and onions and bring to boil. Stir with a wooden spoon to scrape up the bits of bacon off the bottom of the pot.

Cover the pot and place in oven and bake for 15 minutes.

Uncover the pot and move the potatoes around and continue to bake uncovered until potatoes are tender and browning, another 25 minutes.

Remove bay leaf and thyme before serving.