8 to 10 slices bacon
6 lg. white or red potatoes, well scrubbed and thinly sliced
1/2 c. (1 stick) unsalted butter, melted
Salt
Freshly ground pepper
3 onions, thinly sliced
2 c. rich beef stock

Blanch bacon slices in ample boiling water about 10 minutes. Remove, rinse well in cold water and dry thoroughly with paper towels.

Line large casserole with bacon slices. Place layer of potatoes on bottom of casserole. Drizzle with some butter and season lightly with salt and pepper to taste. Place layer of onion slices on top of potatoes, then top with another layer of potatoes. Add butter and seasonings as before.

Repeat process until onions and potatoes are used up, ending with layer of potatoes.

Pour any remaining butter over final layer of potatoes. Pour beef stock over top. Bake, covered, at 425 degrees about 1 hour, testing for doneness. Uncover and bake until top is lightly browned, about 5 minutes longer. Makes 6 servings.