Although a very simple dish to put together, this French dish is incredibly delicious and is wonderful comfort food! Basically a gratin made with tender, fleshy potatoes, gooey cheese, and bacon; it makes a wonderful hot meal with a simple salad and glass of good wine.
- 3 Tbsp unsalted butter
- 8 oz. thick bacon, cut into 1″ pieces
- 1 medium yellow onion, thinly sliced
- ½ cup dry white wine
- 2½ pounds yellow potatoes, peeled and thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 pound Reblochon cheese, sliced (or another semi-soft fondue cheese)
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4 to 6
Heat oven to 350°F. Grease a 2½-quart oven-proof dish with 2 tablespoons butter. Heat remaining butter and the bacon in a large sauté pan over medium heat. Cook until bacon is slightly crisp, about 10 minutes. Transfer the bacon to paper towels to drain.
Add sliced onion to sauté pan over medium-low heat, cook until slightly caramelized, 7–9 minutes. Add the wine and bring to a boil. Reduce heat to a simmer and cook until reduced by half, about 3 minutes. Add the potatoes, salt, and pepper. Cook until just tender, about 8 minutes.
Spread half the potato mixture evenly in prepared dish; top with half of the bacon and half of the cheese. Repeat with remaining potato mixture, bacon, and cheese. Place dish in center of oven and bake until top is golden brown and filling is bubbling, about 25 minutes. Serve hot.