Description
This striking looking dish is basically a potato, onion, and bacon casserole, topped with Reblochon cheese.
Ingredients
- 1 tablespoon butter
- 3 pounds whole russet potatoes
- 12 ounces thick cut bacon, cut into 1/2-inch pieces
- 2 large onions, thinly sliced
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 1 pinch cayenne pepper, or to taste
- ½ cup dry white wine
- ¾ cup creme fraiche
- 1 (16 ounce) round Reblochon cheese or other ripe, washed rind cheese
Instructions
- Boil unpeeled potatoes with salt in water over high heat; reduce heat and simmer until potatoes are easily pierced with a knife but are not too soft
- 15 to 25 minutes depending on size. Remove potatoes from water to cool.
- Preheat oven to 375 degrees F (190 degrees C).
- Cook bacon in a skillet over medium to medium-high heat until cooked but not quite crisp and most of the fat is rendered out
- 5 to 7 minutes. Push bacon to one side of the pan and blot up some of the fat with a wadded paper towel. Add onion slices. Season with kosher salt and freshly ground black pepper and cayenne. Cook and stir over medium heat until onions are soft
- sweet
- and golden
- about 6 minutes. Add white wine; cook for 2 minutes and deglaze pan. Remove from heat.
- Cut wheel of cheese into 2 semi-circles. Place each half cut side down and split in half to form 2 more semi-circles
- each with a rind side and creamy cheese side.
- When potatoes are cool enough to handle
- peel off the skin. Slice into fairly thick slices
- about 1/3 inch thick.
- Place a little over half the potato slices onto bottom of a 2-quart shallow baking dish. A little overlapping is fine. Sprinkle with a bit of salt. Pour in bacon/onion/wine mixture and spread over potatoes in an even layer. Arrange the remaining potato slices over the top
- overlapping as needed. Spread creme fraiche over the potatoes. Place down cheese pieces
- rind side up. Transfer pan to a baking sheet. Bake in center rack of preheated oven until browned and potatoes are tender
- 45 to 50 minutes.
Prep Time: 10 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 25 mins
Servings: 8