8 oz (226 g) piece of double smoked bacon, cut into 1" (2.5cm) strips about 1/2" (1.2cm) thick
1 medium yellow onion, thinly sliced
1/2 cup (125 mL) CAMPBELL’S® Ready to Use Chicken Broth, OR
2 1/2 lb (1.14 kg) Yukon gold potatoes, peeled and thinly sliced
1 pinch salt and pepper,
1 lb (454 g) Gruyère cheese, shredded
1 tbsp (15 mL) fresh thyme leaves
YIELD 6 servings
Heat oven to 375°F (180°C) Grease an oval 2 1/2-qt. (2L) casserole dish or 8 ramekins with butter.
In a large skillet, cook until bacon is slightly crisp,10?12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Add onion to skillet; cook until slightly caramelized,15 minutes. Add broth; bring to a boil. Reduce heat to medium; cook until reduced by half, 2?3 minutes. Stir in potatoes, salt, and pepper; cook until just tender, 8?10 minutes.
Spread half the potato mixture evenly in prepared dish(es); top with half each the reserved bacon and the cheese. Repeat with remaining potato mixture, bacon, and cheese. (Make-ahead: These can be made up to 2 days ahead and re-baked just before serving.)
Bake in the center of the oven until top is browned and filling is tender and bubbling,about 30 minutes. Sprinkle with thyme. Let sit for 10 minutes before serving.