DUBLIN CODDLE

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 3 2 5 degrees. Shingle potato slices in bottom of a 1 3 -by-9 -inch baking dish. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper; set aside.

2 . Cook bacon in a 1 2 -inch skillet over medium heat until crispy, 1 2 to 1 4 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 1 0 minutes. Sprinkle with parsley and reserved bacon. Serve.