French Bacon, Potato, and Reblochon Casserole (Tartiflette)
Reblochon, a soft washed-rind cheese from the French Alps, adds a luxurious creaminess and delicious pungency to this simple bacon and potato gratin.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 3 tbsp. unsalted butter
- 8 oz. slab bacon, cut into 1" strips about 1/2" thick
- 1 medium yellow onion, thinly sliced
- 1⁄2 cup dry white wine
- 2 1⁄2 lb. waxy potatoes, peeled and thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. reblochon cheese (murrayscheese.com) sliced 1/4" thick
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