These pieces have been a tremendous find for me. Lesson Learned 2 – Use a good smokey thick cut bacon for depth of flavor: If you have a Trader Joe’s near your home, go to meat section and get a package of uncured bacon pieces. From there you want to begin assembling your casserole layers right away. So make sure your very last bit of prep is slicing the potatoes. After slicing my potatoes I dried them off with a paper towel to get out as much moisture as I could. You want the potatoes as dry as they can be. And in this case you don’t want to soak the potatoes to prevent them from oxidizing. Potatoes will oxidize (turn brown) when they are left in the open air too long. The blades are very sharp and you can easily slice your finger if you are not careful.Īlso, remember to slice your potatoes as the very last bit of prep. The best way to ensure even slices is to use a mandolin slicer. Otherwise some parts will cook while others won’t. And it’s very important that all slices have a consistent thickness. The thicker the slice the longer the cooking time. I used 1/8 inch slices and the casserole turned out perfectly. Lesson Learned 1 – The thickness of the potato slices is very important: As I just mentioned, the potato slices should be even in thickness and not overly thick. If you’re not at high altitude it will probably only take one and a half hours total. I cooked this potatoes casserole for 2 hours, 1 hour and 40 minutes covered with foil and the last 20 minutes uncovered. The second time I cut them to 1/8 inch and there was a world of difference in the result.Īs I’ve share before, I live in high altitude so recipes often take longer to cook. The first time I used my mandolin slicer and cut the potatoes to 3/16 of an inch. The first time I tried it I felt the potatoes were not done as well as I would have liked. Now I will admit I made this recipe twice. When I get a, “these potatoes are good” from my husband, I know I’ve hit the jackpot. I think this recipe fits the bill of not only being incredibly easy but also incredibly delicious. And although I like rice and find it very adaptable in recipes, my starch of choice is and always will be potatoes!Īnd that it why I am always thinking about new ways of making those spuds. Born and raised on potatoes, I barely had rice until I was an adult. Are you a rice or potato person? In my experience you are either one or the other.
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