Reblochon cheese is at once tart and creamy. Its a perfect addition to the smoky French bacon and potatoes in this homey casserole.
Prep Time: 15 minutes
Cook Time: 50 minutes
- 2 tablespoons olive oil
- 1 cup chopped white onions
- 1/3 lb chopped Ventrèche, or smoked bacon
- 2 1/4 lbs cubed white potatoes
- ½ cup white wine
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 lb sliced Reblochon cheese
Preheat an oven to 350F. Heat the olive oil in a large skillet over medium heat. Stir in the onions and cook, stirring occasionally, for 4 minutes. Add the Ventrèche and cook, stirring, for an additional 10 minutes. Add the potatoes, white wine, salt, and pepper; bring the mixture to a simmer, cover, and cook for 8 minutes.
Transfer the half of the potatoes to an oven-safe baking dish. Cover the potatoes with half of the Reblochon, and then repeat the layers once, ending with the last of the Reblochon on the top of the casserole. Bake for 25 minutes, until it is hot and bubbling.
Makes 6 servings.