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This is a classic French Alpine dish, a rich and decadent casserole featuring layers of tender potatoes, savory bacon, sweet onions, and a gloriously melted, pungent Reblochon-style cheese. It's the ultimate comfort food, perfect for a chilly day, and a spectacular centerpiece for any meal.
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Boil whole potatoes in salted water until just tender, then cool, peel, and slice. → Cook sliced bacon in a cold pan until fat is rendered. Add sliced onions and cook until golden. Deglaze with white wine. → Layer the casserole dish: 60% of potatoes, the bacon-onion mixture, remaining potatoes, and then crème fraîche. → Top with sliced Reblochon cheese, rind-side up. → Bake at 375°F (190°C) for about 45 minutes until golden and bubbly. Rest before serving.
Boil whole potatoes in salted water until just tender, then cool, peel, and slice. → Cook sliced bacon in a cold pan until fat is rendered. Add sliced onions and cook until golden. Deglaze with white wine. → Layer the casserole dish: 60% of potatoes, the bacon-onion mixture, remaining potatoes, and then crème fraîche. → Top with sliced Reblochon cheese, rind-side up. → Bake at 375°F (190°C) for about 45 minutes until golden and bubbly. Rest before serving.
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The traditional cheese for this dish is Reblochon, a French washed-rind cheese. If you cannot find it, a good quality Brie or Camembert can be a substitute.
Placing the casserole dish on a foil-lined baking sheet is crucial, as it will likely bubble over and prevent a mess in your oven.
This dish is very rich, so it's best served as a main course with a simple, acidic green salad to provide a fresh contrast.
The rind of the Reblochon-style cheese is completely edible and adds to the flavor and texture of the dish.
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