Potatoes Roasted with Sauteed Onions and Lots More!

This recipe was inspired by a scrumptious-looking appetizer I once saw but couldn't order because the kitchen wouldn't prepare it without bacon. Since then, I have wondered how I might replicate the dish at home. Two nights ago, I gave it a try with very yummy results. My husband enjoyed it greatly and particularly requested that we be sure and "save this recipe." It's a wonderful cold evening, warm-up-the-oven, enjoy-the-aroma sort of dish.


3   Potatoes, White
2 tbsp Classic Olive Oil
¼ tsp MarjoramAdjust to taste
¼ tsp SavoryAdjust to taste
¼ tsp ThymeAdjust to taste
½ tsp SaltScant, or to taste
cups Yellow OnionSliced thinly, approximately one medium onion
1 tbsp Lightly Salted Butter
2 cups FontinaSliced thinly
1 cup Cheddar CheeseExtra sharp preferred, sliced thinly
3   Bacon Strips, Vegetarian
2   ScallionsSliced thinly
¼ cup Parmesan CheeseGrated


1 Have ready an oven-worthy casserole, medium size, to hold three quarts or so. A flat sort of dish works best.
2 Preheat the oven to 400 degrees.
3 Wash and dry the potatoes. Slice them about one-quarter inch thick. Place them in the casserole. Drizzle on some olive oil and sprinkle on the salt, pepper, and herbs.
4 Put the casserole in the oven, uncovered, and let bake for about forty minutes, or until the potatoes begin to brown and, when pierced with a knife, are cooked inside.
5 About midway through the baking, stir the potatoes around a bit.
6 While the potatoes are baking, use a small saute pan over medium heat to melt the butter. When the butter is melted, saute the onions, stirring constantly so that they brown nicely but do not burn. They're finished when they're sort of limp and lightly browned.
7 Cook the bacon strips according the the directions given.
8 When the potatoes are cooked through, take the casserole dish out of the oven. Spread the onions, not too carefully, over the potatoes. Do the same with the scallions and broken-up bacon strips. Then distribute the sliced Fontina and grated cheddar on top, and then sprinkle on the Parmesan. Note: You may substitute all cheddar and eliminate the Fontina, which is not always easy to find. In that case, use three cups of grated cheddar.
9 Now, put the casserole dish back in the oven, and just let it bake until the cheeses are softly melted so that they just sort of drape over the potatoes, onions, etc.
10 This dish is now ready. It is delicious served with the mayonnaise/mustard/scallion sauce.