Indulge in this comforting French dish, featuring creamy Reblochon cheese, potatoes layered with store bought caramelized onions, seasoned with thyme and a hint of garlic, with crispy bacon for a delectable finish.
Preheat your oven to 400F. Prepare a 7-inch round baking dish by greasing it and placing it on a baking sheet.
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In a medium saucepan, cover the russet potato with cold water and bring to a boil. Then reduce heat and simmer until the potato is tender, about 30 minutes.
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While potato is cooking, melt butter in a large skillet over medium heat. Add the diced onion, sugar, and 1/2 teaspoon of salt. Cook until onions are caramelized, about 10 minutes.
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Add the bacon to the skillet and cook until crisp.
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De-glaze the skillet with white wine, scraping the bottom to get all the flavor. Reduce heat and simmer until the liquid has evaporated.
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Stir in the minced thyme leaves then set aside.
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When the potato is ready, drain, let it cool slightly, then cut into 1/4-inch-thick slices.
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Arrange half of the potato slices in the prepared baking dish, season with remaining salt and pepper.
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Layer on half of the caramelized onion mix, then repeat with remaining potato and onion.
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Drizzle over the crème fraîche, then top with the slices of Reblochon cheese.
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Bake in your preheated oven for about 20 minutes, or until cheese is golden and bubbly.
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Serve your savory alpine tartiflette immediately, while warm.