Winter is a time for snuggles and fires, friends and family and hearty foods to warm the soul! I went back to my roots for this French Classic!
From the Savoie region in France near the Rhône-Alpes… A classic potato gratin with onions and bacon covered in melted Reblochon cheese. A hearty main dish or a great side to meat.
- Prep Time: 20 minutes
- Servings: 6-8
Ingredients
- 3 tbsp. unsalted butter
- 8 oz. slab bacon, cut into 1″ strips about 1⁄2″ thick
- 1 medium yellow onion, thinly sliced
- ½ teaspoon freshly ground black pepper
- 2 1⁄2 lb. waxy potatoes, peeled and thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. reblochon cheese sliced 1⁄4″ thick (You can find it a whole foods specialty cheese shops and online at: murrayscheese.com)
Preparation
Heat oven to 375°. Grease an oval 2 1⁄2-qt. casserole dish with 2 tbsp. butter. Heat remaining butter and the bacon in a 12″ skillet over medium heat. Cook until bacon is slightly crisp, 10–12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Add onion to skillet; cook until slightly caramelized, 7–9 minutes. Add wine; bring to a boil. Reduce heat to medium; cook until reduced by half, 2–3 minutes. Stir in potatoes, salt, and pepper; cook until just tender, 8–10 minutes. Spread half the potato mixture evenly in prepared dish; top with half each the reserved bacon and the cheese. Repeat with remaining potato mixture, bacon, and cheese; bake until top is browned and filling is bubbling, about 25 minutes.
To Serve:
Serve warm right out of the oven.
Recipe Tips:
Make sure to work up a proper appetite before digging into this dish or you’ll be full after just a few bites!
Bon appetit!
Chef Fred
PS: always try new recipes or culinary techniques once before creating an important dinner!!
