Ingredients
Original
recipe makes 4 servings
4 large potatoes, peeled and sliced
8 slices bacon, chopped
2 tablespoons butter
2 large onions, sliced
1/2 cup white wine
4 tablespoons creme fraiche
1 (8 ounce) round Reblochon cheese
salt and ground black pepper to taste
Directions
- Bring a large pot of salted
water to a boil over high heat. Add the potatoes, then reduce heat to
medium-low, cover, and simmer until tender, about 25 minutes. Drain and
allow to steam dry for a minute or two.
- Preheat an oven to 425 degrees
F (220 degrees C). Grease an 8-inch square baking dish.
- Stir-fry bacon in a skillet
over medium high heat for about 5 minutes. Remove bacon; pour off bacon
fat. In the same skillet, melt the butter, add onions, and cook and stir
until the onions are translucent, about 7 minutes. Return the bacon to the
pan, add the wine, and simmer until most of the wine has evaporated. Remove
from heat.
- Place 1/2 of the potatoes into
the prepared dish; then spread 1/2 of the bacon mixture over the potatoes.
Layer in the remaining potatoes, then spread the creme fraiche over them.
Add the remaining half of the bacon mixture. Cut the rind from the
Reblochon, cut it into thin slices, and layer the slices evenly over the
top of the casserole.
- Bake in the preheated oven
until cheese is melted and a bit brown, about 20 minutes. Season to taste
with salt and pepper and serve hot.