Potatoes Fondon

• 3 pounds Yukon Gold Potatoes
• 1 Tablespoon Chicken Bouillon
• 2 Tablespoons Beef Bouillon
• 1/4 cubes Butter
• 1-1/2 Tablespoon Minced Garlic And Shallot Mixture
• 2 slices Raw Bacon, Cut Into Small Pieces
• 3 cups Water

1. Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
2. Peel and slice potatoes into about 1/8-inch slices. Lay the slices side by side in the baking pan and smoosh down gently so the slices separate a bit. You may need more or less potatoes depending on the size of them, but you want to fill the dish.
3. Boil the chicken bouillon, beef bouillon, butter, shallot and garlic mixture, raw bacon, and water together in a sauce pan for a few minutes. Pour the broth over potatoes, then cover and let sit for one hour.
4. Bake uncovered for 1 1/2 hours until broth mixture is reduced and potatoes are soft.

potatoes, chicken bouillon, ubc, garlic, bacon, water

Taken from tastykitchen.com/recipes/sidedishes/potatoes-fondon/ (may not work)