Directions
- 1Boil potatoes in salted water until just tender.
- 2Remove potatoes and let them cool.
- 3Peel the potatoes once they are cool enough to handle.
- 4Cook bacon in a dry cold pan on medium to medium-high heat until cooked but not crisp.
- 5Remove excess bacon fat using paper towels.
- 6Add sliced onions to the pan with the bacon, season with kosher salt, freshly ground black pepper, and cayenne pepper.
- 7Cook onions on medium heat until soft and golden.
- 8Deglaze the pan with dry white wine.
- 9Cut Reblochon cheese in half, then split each half in half.
- 10Place 60% of the potato slices in a buttered casserole dish.
- 11Add a sprinkle of salt to the potatoes.
- 12Pour the bacon onion mixture over the potato layer.
- 13Spread the remaining potato slices over the bacon and onion mixture.
- 14Spread creme fraiche over the top layer of potatoes.
- 15Place the Reblochon cheese slices on top of the creme fraiche.
- 16Transfer the casserole to a foil-lined baking sheet and bake in a 375°F (190°C) oven for about 45 minutes or until browned and tender.
- 17Let cool for 10-15 minutes before serving.
Ingredients
- 3 potatoes
- 1 pinch salt
- 6 slices bacon
- 1 onions
- 1 pinch kosher salt
- 1 pinch freshly ground black pepper
- 1 pinch cayenne pepper
- 1 cup dry white wine
- 1 cup creme fraiche
- 1 Reblochon cheese
Equipment
potpanknifecasserole dishbaking sheetfoil
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