Tartiflette – French Potato, Bacon, and Illegal Cheese Casserole

Ingredients

• butter for greasing casserole dish
• 3 pounds russet potatoes, cooked with skins on, in salted water
• 12 ounces thick-cut bacon, cut into 1/2-inch pieces
• 2 large onions, sliced thin
• salt, freshly ground black pepper, and cayenne to taste
• 1/2 cup drinkable white wine
• 3/4 cup crème fraiche
• 1 pound Reblochon cheese, or something similar like Dancing Fern

Instructions

1. Preheat oven to 375F.
2. Grease a casserole dish with butter.
3. Cook potatoes with skins on, in salted water until tender.
4. Cut bacon into 1/2-inch pieces and cook until crisp. Remove bacon and reserve some of the fat.
5. Sauté sliced onions in bacon fat until softened.
6. Add white wine to the pan with onions and scrape up any browned bits.
7. Slice cooked potatoes and layer them in the prepared casserole dish.
8. Scatter the cooked bacon and sautéed onions over the potatoes.
9. Season with salt, pepper, and cayenne.
10. Pour crème fraiche over the bacon and onions.
11. Top with Reblochon cheese, rind-side up.
12. Bake for 45 minutes, or until potatoes are very tender and cheese is melted and bubbly.