Is there any better combination than bacon, cheese, and potatoes?



  • 2 1/2 lbs potatoes, peeled
  • 2 tablespoons oil
  • 1 medium onion, thinly sliced
  • 1/2 lb slab bacon, cut into small dice
  • 3/4 cup white wine
  • salt and pepper
  • 1 lb Reblochon cheese


  1. Preheat oven to 350 degrees F.

  2. Place the potatoes in the large pot, cover with water, and bring to a boil. Cook for about 20 minutes, or until the potatoes are easily pierced with the pairing knife. Remove from the heat, drain, and let sit until they are cool enough to handle. Cut the potatoes into a small dice and set aside.

  3. In the large saute pan, heat the oil over high heat and add the onion. Cook over high heat for about 5 minutes, until golden brown, then add the bacon and cook for another 5 minutes, stirring occasionally. Add the potatoes and wine and season with salt and pepper. Cook for 10 minutes over medium heat, stirring occasionally.

  4. Remove the mixture from the heat and place half of it in the round, ovenproof dish. Spread half the Reblochon atop the potato mixture. Cover this with the other half of the potato mixture. Top with the remainder of the cheese. Bake in the oven for 20 minutes, or until golden brown and bubbling. Serve hot.