Ingredients
3 large potatoes, peeled and sliced
7 slices bacon, chopped
1 tablespoon butter
1 large onion, sliced
1/4 cup white wine
2 tablespoons creme fraiche
1 (8 ounce) round Reblochon cheese
salt and ground black pepper to taste
Preparation
- 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 20 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 5 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 15 minutes. Season to taste with salt and pepper and serve hot.
