Ingredients
Scale
- 2 pounds potatoes, peeled and sliced
- 8 ounces lardon or thick-cut bacon, diced
- 1 onion, sliced
- 1 cup heavy cream
- 1 reblochon cheese, sliced
- 1 teaspoon garlic, minced
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, cook the bacon until crispy and golden.
- Add the sliced onion and garlic, cooking until soft.
- In a large baking dish, layer the potatoes, bacon mixture, and half of the cream.
- Repeat the layers and top with remaining cream and slices of reblochon cheese.
- Bake in the preheated oven for about 30-35 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- Best served hot with a side salad.
- Can be prepared in advance and baked when ready to serve.
- Pair with a white wine for a lovely meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: main dish
- Method: baking
- Cuisine: French
- Diet: none
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 30 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 3 grams
- Protein: 20 grams
- Cholesterol: 80 milligrams