2 1/2 lbs potatoes, peeled (4 or 5 medium russet potatoes)
1 tbsp olive oil
1 onion, diced
4 strips of bacon, chopped before cooking
3 cloves garlic, minced
1/4 cup dry white wine
1/3 tsp dried thyme
1 cup baby spinach
6 ozs reblochon style cheese — see notes — cut into thin strips
2 tbsp breadcrumbs
Preheat oven to 400 degrees.
Partially cook potatoes: Start some water boiling in a large pot. Peel the potatoes, and cut them in half, or thirds if the potatoes are large. Boil them for about 15 minutes, until just beginning to get soft (see notes). Drain the potatoes, and chop into bite sized pieces.
Start cookingonions: As the potatoes boil, heat the olive oil on medium heat in a large skillet. Add the onions and sauté, stirring occasionally.
Add the bacon to the skillet with the onions, stirring to combine. Cook until the bacon is browned, about 10 minutes after adding bacon to the skillet.
Stir in the wine and thyme, followed by the garlic. Cook for two to three more minutes, until the wine is mostly absorbed.
Scoop the bacon and onion mixture into a bowl, leaving some of the bacon grease behind in the skillet.
Add the potatoes to the skillet, stir gently on medium low heat for a few minutes. This heats the potatoes and gives them some good flavor!
Make a bacon layer: Remove the skillet from the heat. Make a layer of bacon onion mixture over the potatoes by scooping the bacon evenly over the potatoes.
Add the cheese: spread the strips of cheese evenly over the bacon onion layer. Sprinkle the breadcrumbs over the cheese.
Bake the potato bacon mixture in the oven, uncovered, for 15 to 20 minutes, until the cheese has melted and the top has begun to brown.
Enjoy! Remove the potato bacon casserole from the oven. Scoop out portions, and serve with a salad a Savoie wine.
Reblochon cheese generally can’t be imported into the US due to FDA regulations. A strong brie is a good substitute, or other flavorful soft cheese. We used Harbison Cave Aged Cheese from Jasper Hill Farm, and it worked well.
You want to cook the potatoes until they are just starting to get soft, so that they will retain their shape when they are cut into smaller pieces. About 15 minutes of boiling does the trick. You should be able to stick a fork into the potato to test, but still get a bit of resistance.
Keywords: tartiflette, bacon casserole, bacon and potatoes, reblochon cheese, Savoie