This is a delicious French dish. I think an American would call it a potato casserole of some type. Now that I am in France, I am trying to experiment for my honey's sake!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil over high heat. Add the potatoes, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

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  • Preheat an oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.

  • Stir-fry bacon in a skillet over medium high heat for about 5 minutes. Remove bacon; pour off bacon fat. In the same skillet, melt the butter, add onions, and cook and stir until the onions are translucent, about 5 minutes. Return the bacon to the pan, add the wine, and simmer until most of the wine has evaporated. Remove from heat.

  • Place 1/2 of the potatoes into the prepared dish; then spread 1/2 of the bacon mixture over the potatoes. Layer in the remaining potatoes, then spread the creme fraiche over them. Add the remaining half of the bacon mixture. Cut the rind from the Reblochon, cut it into thin slices, and layer the slices evenly over the top of the casserole.

  • Bake in the preheated oven until cheese is melted and a bit brown, about 15 minutes. Season to taste with salt and pepper and serve hot.

Nutrition Facts

548.6 calories; protein 23.5g 47% DV; carbohydrates 53g 17% DV; fat 26.4g 41% DV; cholesterol 76.3mg 25% DV; sodium 889.3mg 36% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/18/2009
This dish is often found in many high-end restaurants but with quite a few things you can do to upgrade the flavor with common ingredients. Since the average person has to get their ingredients from supermarkets Port Salut cheese is probably the best substitute for the difficult to find Reblochon. That said you are MUCH better off using chopped Pancetta (which you won't have to drain) than bacon. A couple of cloves of garlic go very well in with the onions and bacon/pancetta. Also I would recommend only half-pre-cooking the potatoes in step 1 then slicing them and then frying them in withe the frying pan items before putting them in the baking dish. Perhaps most importantly this dish was MADE for Thyme - add 1/2 tbsp of thyme to the cream and wine before baking too. Yummy! Great addition to the site! Read More
(54)
22 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/18/2009
This dish is often found in many high-end restaurants but with quite a few things you can do to upgrade the flavor with common ingredients. Since the average person has to get their ingredients from supermarkets Port Salut cheese is probably the best substitute for the difficult to find Reblochon. That said you are MUCH better off using chopped Pancetta (which you won't have to drain) than bacon. A couple of cloves of garlic go very well in with the onions and bacon/pancetta. Also I would recommend only half-pre-cooking the potatoes in step 1 then slicing them and then frying them in withe the frying pan items before putting them in the baking dish. Perhaps most importantly this dish was MADE for Thyme - add 1/2 tbsp of thyme to the cream and wine before baking too. Yummy! Great addition to the site! Read More
(54)
Rating: 5 stars
07/02/2009
Raclette cheese also works well as a substitute for the Reblochon which is much more difficult to find. Read More
(16)
Rating: 5 stars
06/15/2009
was VERY yummy! a quick warning...if you can find the reblochon like it calls for it smells pretty nasty (a combo of sweaty feet and B.O) BUT the final product DOES NOT taste like you are eating feet! I loved it! Read More
(10)
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Rating: 5 stars
12/21/2009
This was a fantastic dish and everyone at our get-together loved it. The Reblochon apparently is illegal to sell in the states but if you go to a quality cheese shop then should know a good knock-off to replace it. The dish was superb and simple. Read More
(9)
Rating: 5 stars
10/13/2008
Very good. I couldn't find Reblochon at the places I hang out so I ended up using Brie. Also made my own creme fraiche for the same reason. My finished product obviously wasn't completely authentic but we enjoyed it anyway. I'd like to try it again sometime with the Reblochon cheese. Thanks for the recipe! Read More
(9)
Rating: 4 stars
02/07/2011
Very good made it for dinner today wasn't exactly like how my French teacher described it but still tres bien however i didn't have Creme Fraiche so i used sour cream still was excellent Good Work! Read More
(6)
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Rating: 4 stars
08/03/2009
Reblochon is a very regional cheese specific to the Alps. Which is what makes this an Alpine specialty. It will be hard to find Stateside. It is really good if you wait for the creme fraiche and put it on top of the cheese and everything the last 10 min. Read More
(6)
Rating: 5 stars
04/24/2009
Used a whole pound of bacon but other than that made exactly as directed and was it ever wonderful! Husband took leftovers to work the next day for lunch and everyone asked what he was warming up since it smelled so good. Thanks! Read More
(6)
Rating: 5 stars
07/18/2011
Very nice dish and got plenty compliments at the True Blood potluck party tonight. I doubled the recipe and ended up using over a pound each of bacon and brie cheese(couldn't find any of the others mentioned) My creme fraiche didn't turn out and ended up using about 1/3 cup of sour cream instead. I found several Youtube videos of this dish and might try one of those next time. Lots of variations of this recipe. Most of them used brie which helps with the pocket book! Did I say cheese is expensive here in Hawai'i??!! Read More
(5)