DUBLIN CODDLE
Serve this take on Irish stew for St. Patrick’s Day.
Makes: 4 to 6 servings
Note: An equal weight of traditional Irish bangers can be substituted for the bratwurst. Serve with crusty bread to soak up the sauce.
1 ¾ pounds Yukon Gold potatoes, peeled and sliced ¼-inch thick
Salt and pepper
4 slices thick-cut bacon, cut into 1-inch pieces
1 ¼ pounds bratwurst
2 onions, sliced into ½-inch-thick rings
1 tablespoon minced fresh thyme
1 ¾ cups chicken broth
2 tablespoons cider vinegar
2 tablespoons minced fresh parsley
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Shingle potato slices in bottom of a 13-by-9-inch baking dish. Sprinkle with ½ teaspoon salt and teaspoon pepper; set aside.
2. Cook bacon in a 12-inch skillet over medium heat until crispy, 12 to 14 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
3. Carefully add sausages to the now-empty skillet and cook until lightly browned on tops and bottoms, about 5 minutes. Transfer to a paper towel-lined plate.
4. Pour off all but 2 tablespoons fat from the skillet and return to medium heat. Add onions, thyme, ½ teaspoon salt and ½ teaspoon pepper. Cover and cook until onions are softened, 7 to 9 minutes, stirring occasionally and scraping up any browned bits.
5. Add broth and vinegar, scraping up any browned bits, and bring to a simmer. Carefully pour onion mixture over potatoes, spreading onions into an even layer.
6. Place sausages, browned-side up, on top of the onions. Transfer to the oven and bake until a paring knife inserted into the potatoes meets little resistance, about 1 ¼ hours.
7. Remove from the oven and let cool for 10 minutes. Sprinkle with parsley and reserved bacon. Serve.
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