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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.
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.
Place whole, unpeeled potatoes into a large pot. Cover with water and season generously with salt. Bring to a simmer over high heat, then reduce the heat to maintain a gentle simmer.
Cook the potatoes until they are just tender when pierced with a knife. Be careful not to overcook them. Once done, remove them from the water and set aside to cool.
Add sliced bacon to a dry, cold pan. Place over medium to medium-high heat and cook until the fat has rendered and the bacon is cooked but not overly crisp.
Once the bacon has rendered its fat, push it to one side and use paper towels to blot up most of the excess grease, leaving a little in the pan to cook the onions.
Add a large amount of sliced onions to the pan with the bacon. Season with kosher salt, freshly ground black pepper, and a shake of cayenne pepper.
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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