About this recipe:This is a French-inspired dish, which originates from the Savoie region. The recipe calls for potatoes, bacon, white wine, creme fraiche and reblochon cheese. It's delicious served with a crisp, green salad.
3 large potatoes, peeled and sliced
7 rashers streaky bacon, chopped
1 large onion, sliced
4 tablespoons white wine
2 tablespoons creme fraiche
225g Reblochon cheese
salt and ground black pepper to taste
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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 220 degrees C / Gas 7. Grease an 20cm inch square baking dish.
Stir-fry bacon in a frying pan over medium high heat for about 5 minutes. Remove bacon; pour off fat. In the same frying pan, 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 one-half of the potatoes into the prepared dish; then spread one-half 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.
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.