Tartiflette (Brie-Baked Potato Dish)

Ingredients

• 2 lbs waxy potatoes (4–5 medium red potatoes), peeled and thickly sliced

• 5 oz bacon lardons

• 1–2 tablespoons butter

• 1 large onion or 2 small onions, diced

• 2 garlic cloves, minced

• 1/3 cup dry white wine

• 2/3 cup single cream, heavy cream, or crème fraîche

• 18 oz Reblochon cheese or 2 Camembert cheese wheels, split in half lengthwise

Instructions

1. Peel the potatoes and slice them thickly. Parboil them in well-salted boiling water for 3 minutes. Drain and allow them to steam dry.

2. While the potatoes are cooking, sauté the bacon lardons over medium heat until the fat renders. Add the onions and continue cooking over low heat until tender and golden. Add 1–2 tablespoons of butter if the bacon doesn't render enough fat.

3. Toward the end of cooking, add the minced garlic and stir for 30 seconds. Deglaze the pan with the white wine and cook until the wine has evaporated.

4. Remove the bacon and onions from the pan. Arrange the parboiled potato slices in the same pan and season with a pinch of salt. Top with the bacon and onion mixture, then drizzle the cream evenly over everything.

5. Split the cheese wheels in half lengthwise and arrange them on top of the potatoes, bacon, and onions, cut side down.

6. Bake at 400°F for 20 minutes, or until the cheese has melted into the potatoes and the top is golden and bubbling.