Tartiflette Savoyarde

Ingredients

• 2 pounds potatoes
• 1 wheel (about 1 pound) reblochon cheese
• 8 ounces bacon
• 2 medium onions
• 1 cup heavy cream
• 2 cloves garlic
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon fresh thyme

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Peel and slice the potatoes into thin rounds (about 1/8 inch thick).

3. 3

   In a large pot, bring salted water to a boil. Add the sliced potatoes and cook for 5-7 minutes until just tender but not fully cooked. Drain and set aside.

4. 4

   In a large skillet over medium heat, cook the bacon until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the rendered fat in the skillet.

5. 5

   Add the chopped onions and minced garlic to the skillet with the bacon fat. Sauté for about 5 minutes until the onions are translucent.

6. 6

   In a large mixing bowl, combine the cooked potatoes, sautéed onions and garlic, cooked bacon, heavy cream, black pepper, salt, and fresh thyme. Mix gently to combine.

7. 7

   Transfer half of the potato mixture to a greased 9x13 inch baking dish. Slice the reblochon cheese in half horizontally and place one half on top of the potato mixture, rind side up. Layer the remaining potato mixture on top and finish with the other half of the cheese.

8. 8

   Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

9. 9

   After 25 minutes, remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.

10. 10

    Remove from the oven and let it cool for 5 minutes before serving. Enjoy warm as a dip with crusty bread or fresh vegetables.