A creamy potato casserole that is perfect to keep you toasty on a cold winter night.
2 lb yellow flesh potatoes, peeled and cut into large chunks
1/2 bunch thyme, picked and chopped
1/2 lb bacon, cut into lardons (or use pancetta)
1 large yellow onion, thinly sliced
3 cloves garlic, finely minced
1/2 cup white wine
1/2 cup sour cream
350 g Reblochon cheese (or use brie)
Fresh chives, finely sliced, for garnish
In a pot with salted water, parboil the potatoes until halfway cooked. Remove, drain and dry well.
In a large skillet, render out the bacon fat until the lardon is crispy. Remove with a slotted spoon, then add the onions, garlic, and thyme. Sweat for six to eight minutes, then add back the bacon lardons.
Add the wine and reduce it by half.
Add the potatoes, then dollop the sour cream all over the top.
Lastly, cut the cheese into rounds and place it on top to cover. Bake in a 375 oven for 30 to 40 minutes or until golden on top.
Garnish with fresh chives and more white wine for drinking. Enjoy!