Recipe of the Week




  • 1 tablespoon butter
  • 3 pounds whole russet potatoes
  • 12 ounces thick cut bacon, cut into 1/2-inch pieces
  • 2 large onions, thinly sliced
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 pinch cayenne pepper, or to taste
  • 1/2 cup dry white wine
  • 3/4 cup creme fraiche
  • 1 (16 ounce) round Reblochon cheese or other ripe, washed rind cheese

  • Directions:

  • Prep 10 m Cook
  • 1 h 15 m
  • Ready In 1 h 25 m
  • Boil unpeeled potatoes with salt in water over high heat; reduce heat and simmer until potatoes are easily pierced with a knife but are not too soft, 15 to 25 minutes depending on size.
  • Remove potatoes from water to cool.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Cook bacon in a skillet over medium to medium-high heat until cooked but not quite crisp and most of the fat is rendered out, 5 to 7 minutes.
  • Push bacon to one side of the pan and blot up some of the fat with a wadded paper towel.
  • Add onion slices. Season with kosher salt and freshly ground black pepper and cayenne.
  • Cook and stir over medium heat until onions are soft, sweet, and golden, about 6 minutes.
  • Add white wine; cook for 2 minutes and deglaze pan.
  • Remove from heat.
  • Cut wheel of cheese into 2 semi-circles.
  • Place each half cut side down and split in half to form 2 more semi-circles, each with a rind side and creamy cheese side.
  • When potatoes are cool enough to handle, peel off the skin.
  • Slice into fairly thick slices, about 1/3 inch thick.
  • Place a little over half the potato slices onto bottom of a 2-quart shallow baking dish.
  • A little overlapping is fine.
  • Sprinkle with a bit of salt.
  • Pour in bacon/onion/wine mixture and spread over potatoes in an even layer.
  • Arrange the remaining potato slices over the top, overlapping as needed.
  • Spread creme fraiche over the potatoes.
  • Place down cheese pieces, rind side up.
  • Transfer pan to a baking sheet.
  • Bake in center rack of preheated oven until browned and potatoes are tender, 45 to 50 minutes.