Source: tartiflette
About 8 portions

Ingredients

• butter for greasing casserole dish
• 3 pounds russet potatoes, cooked with skins on, in salted water
• 12 ounces thick-cut bacon, cut into 1/2-inch pieces
• 2 large onions, sliced thin
• salt, freshly ground black pepper, and cayenne to taste
• 1⁄2 cup drinkable white wine
• 3/4 cup crème fraiche
• 1 pound Reblochon cheese, or something similar like Dancing Fern

Method

1. Boil potatoes in their skins till a butter knife can easily penetrate them. Cool. Peel. Slice into thickish rounds, say 1/4 inch.
2. Fry bacon till almost crisp. Add onions. Fry till soft. Sprinkle with salt, pepper and a touch of cayenne. Remove fat with a paper towel as necessary.
3. Scrape up brown bits with a white wine, reduce till nearly gone.
4. Layer 60% of your potatoes in a casserole dish.
5. Cover with onion/bacon mix.
6. Cover with remaining potatoes.
7. Spoon creme fraiche over potatoes.
8. Slice reblochon horizontally into halves, then vertically into fourths. Layer atop creme fraiche.
9. Cook at 375F. for 45 minutes, or until potatoes are very tender.
10. Let sit at least ten minutes before serving.

2020-04-10: First time making this. Reblochon is not available in the US, so I used two 8 oz wheels of brie. No creme fraiche in the store, so I used sour cream. Turned out well. Like Chef John, I should have boiled the potatoes slightly longer. Oddly enough, this dish is heavy enough that in my old age I don't want to eat it for four days straight.

I'm half playing with the idea of making a version with Mexican chorizo instead of bacon, and a Mexican cheese mix on top.