This is like having a big earthy, creamy, comforting hug. Something we ALL need occasionally, so treat yourself!
Roblochon cheese is a soft washed-rind cheese from the French Alps. You can get it in good cheese stores, or online and occasionally even really good supermarkets have it, but if you really HAVE to substitute it, then try an Epoisse or a Chaumes.
Serves 6 to 8
3 tbsp unsalted butter
8 oz slab bacon, cut into 1” strips about 1/2” thick
1 medium yellow onion, thinly sliced
1/2 cup dry white wine
1 1/2 lbs yukon gold or waxy potatoes, peeled and thinly sliced
kosher salt and ground pepper
1 lb reblochon cheese, sliced 1/4” think
Heat the oven to 375 F
Grease an oval 2 1/2 qt casserole dish with 2 tbsp butter.
Heat the remaining butter and the bacon in a 12”skillet over medium heat.
Cook until the bacon is slightly crispy, 10 to 12 minutes.
Using a slotted spoon, transfer the bacon to paper towels to drain.
Add the onion and cook until slightly caramelized, 7 to 10 minutes.
Add the wine and bring to the boil.
Reduce the heat to medium, cook until reduced by half, about 3 minutes.
Stir in the potatoes, salt and pepper and cook until just tender, 8 to 10 minutes.
Spread half the potato mixture evenly in the prepared dish and top with half each of the reserved bacon and the cheese.
Repeat with the remaining potato mixture, bacon and cheese and bake until the top is browned and the filling is bubbling, about 30 minutes.