100 minutes
A rich and hearty Alpine casserole made with potatoes, bacon, onions, and cheese, perfect for a comforting meal.
Smoked Bacon, diced
0 oz
Yellow Onions, diced
cups
Garlic Clove, finely grated or minced
each
Fresh Thyme Leaves, finely chopped
teaspoons
Nutmeg, freshly grated
pinches
Yukon Gold Potatoes, peeled and cut into 1-inch cubes
0 lb
cups
teaspoons
Black Pepper, freshly ground
teaspoons
Soft Cow's Milk Cheese, sliced ¼ inch thick
0 oz
Creme fraiche
cups
1. Cook Bacon
Begin by placing the diced bacon in a cold ovenproof skillet. Set the skillet over medium heat and cook the bacon, stirring occasionally, until crisp and golden, about 7 to 10 minutes.
2. Add Onions
Once the bacon is crisp, add the diced onions to the skillet. Cook them over medium-high heat, stirring frequently, until they are soft and translucent, about 7 to 10 minutes.
3. Add Garlic and Herbs
Stir in the garlic, thyme, and a pinch of nutmeg. Cook for just a minute, until the mixture becomes fragrant.
4. Cook Potatoes
Add the Yukon Gold potatoes to the skillet along with the wine, kosher salt, and freshly ground black pepper. Cover and let the mixture cook for 20 to 25 minutes, until the potatoes are just tender and the wine has mostly evaporated.
5. Add Crème Fraîche
Stir in the crème fraîche, ensuring it coats the potatoes evenly.
6. Top with Cheese and Bake
Arrange the slices of soft cow’s milk cheese over the top of the potato mixture. Transfer the skillet to a preheated oven set at 400ºF and bake for 25 to 35 minutes, until the cheese is bubbling and golden brown.
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