Tartiflette

Ingredients

Salt

to taste

Pepper

to taste

Dried thyme

1 teaspoon

Dry white wine

1/2 cup

Garlic

2 cloves, minced

Onion

1 large, sliced

Bacon

8 ounces, diced

Reblochon cheese

1 (8-ounce) round, sliced

Potatoes

2 pounds, peeled and thinly sliced

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon from the skillet and set aside, leaving the rendered fat in the pan.
3. In the same skillet, add the sliced onions and minced garlic. Sauté until the onions are softened and translucent, about 5 minutes.
4. Pour in the white wine and cook for an additional 2 minutes, allowing it to reduce slightly and develop flavor.
5. Grease a baking dish with cooking spray or butter. Layer half of the thinly sliced potatoes evenly in the bottom of the dish.
6. Top the potato layer with half of the cooked bacon and half of the sautéed onion and garlic mixture. Season with salt, pepper, and thyme.
7. Add another layer of the remaining potato slices on top, followed by the rest of the bacon and onion mixture. Season again with salt, pepper, and thyme.
8. Arrange the sliced reblochon cheese on top of the final potato layer, covering it generously.
9. Cover the baking dish with aluminum foil and bake in the preheated oven for 35-40 minutes, until the cheese is melted and bubbly.
10. Remove the foil and bake for an additional 10 minutes to allow the top to become golden brown.
11. Serve hot and enjoy this delightful taste of the French Alps!