Ingredients

• 3 large potatoes , peeled and sliced
• 7 stripss bacon , chopped
• 1 tablespoon butter
• 1 large onion , sliced
• 0.25 cups white wine
• 2 tablespoons crème fraîche
• 1 , 8 ounce
• salt and ground black pepper to taste

Instructions

1. 1 Bring a large pot of salted water to a boil over high heat; add potatoes, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; steam dry, 1 to 2 minutes.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
3. 3 Cook bacon in a skillet over medium-high heat for about 5 minutes. Transfer bacon to a plate; discard grease. Melt butter in the same skillet. Add onions; cook and stir until translucent, about 5 minutes. Return bacon to the skillet. Add wine; simmer until nearly evaporated. Remove from heat.
4. 4 Place ½ potatoes into the prepared dish; spread ½ bacon mixture over top. Layer in remaining ½ potatoes, spread crème fraîche over top, then add remaining ½ bacon mixture. Remove and discard rind from Reblochon. Cut cheese into thin slices; layer evenly over top of casserole.
5. 5 Bake in the preheated oven until cheese is melted and slightly browned, about 15 minutes. Season with salt and black pepper. Serve hot.

Nutrition per serving