Ingredients
people
- 1 kg slightly starchy potatoes (peeled)
- 250 gram bacon (diced)
- 2 onions (thinly sliced into rings)
- 3 cloves garlic
- 2 sprigs fresh thyme
- 100 ml white wine
- 200 gram crème fraîche
- 250 gram Reblochon cheese
- Butter (for greasing)
- Salt and black pepper (to taste)
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 400°F (200°C) using a conventional oven setting.
- Place the potatoes in a large pot of water with a pinch of salt. Bring to a boil and cook for about 15-20 minutes, until almost tender. Drain and let cool.
- Meanwhile, cook the bacon in a skillet until the fat has rendered. Add the onions, press the garlic cloves into the pan, and add the thyme sprigs.
- Cook until the onions soften and the mixture becomes fragrant.
- Deglaze the pan with the white wine, then add the crème fraîche. Heat over medium heat, stirring until the crème fraîche has melted into the sauce. Season with salt and black pepper.
- Grease a baking dish with a little butter. Cut the potatoes into slices about ¼ inch (½ cm) thick and arrange half of them in the dish.
- Spread half of the bacon-onion mixture over the potatoes. Repeat with the remaining potatoes and bacon-onion mixture.
- Thinly slice the Reblochon and arrange it over the top.
- Bake for about 20–25 minutes, until golden brown. Serve immediately and enjoy!
Nutrition information per portion
Calories: 808kcal | Carbohydrates: 54g | Proteins: 28g | Fats: 52g | Saturated fats: 24g
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