Layers of potatoes, smoky bacon, onions, and the easy-melting Reblochon are encased in buttery puffed pastry and baked until golden brown.
- 1.50 lbs
- 2 tbsp
Fruits & VegetablesPDO Cévennes Sweet Onionx 1 See the article
Fruits & VegetablesDrôme white garlic PGIx 1 See the article
- 4 slices
Oil & oilseedsPDO Vallée des Baux-de-Provence Olive Oil1 tbsp See the article
Wine and SpiritsCoteaux du Layon PDO1 c See the article
Dairy productsPDO Poitou-Charente Butter1 tbsp See the article
- x 2
- 0.50 tsp
- 0.50 tsp
- 1 tsp
- 0.30 lb
- x 2
Dairy productsPDO Heavy Crème Fraîche0.75 c See the article
Add the potatoes to a pot of cold water; the water should be enough to cover the potatoes. Season with salt, then bring to a boil over medium-high heat and boil until fork tender, 10 to 15 minutes. Drain and let cool.
In the meantime, peel and dice the onion and garlic into 1/8-inch pieces. Dice the bacon into ¼-inch pieces. Heat the oil in a Dutch oven over medium heat. Sauté the bacon and onions for about 3 minutes. Add the garlic and sauté for 2 minutes more. Deglaze with the white wine and let cook for about 15 minutes.
Grease a baking/gratin tray with the butter. Put the first layer of puff pastry in the tray, making sure the tray is well covered, and firmly press. Add half of the potato slices and season with the salt, pepper, nutmeg, and smoked paprika. Top with half of the bacon-onion mixture. Layer with the sliced cheese, the remaining potatoes, and bacon-onion mixture. (Tip: Remove the cheese rind for a smoother texture).