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Warm Potatoes with Onions, Bacon and Cheese
© William Meppem

Warm Potatoes with Onions, Bacon and Cheese


In the French Alps, cooks garnish this hearty side dish, known as tartiflette, with thin slices of the local Reblochon cheese. Any leftovers make a great omelet filling.

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  1. 4 pounds Yukon Gold potatoes, peeled and cut into 1-inch dice
  2. Salt
  3. 1/4 pound thickly sliced bacon, cut crosswise into strips
  4. 2 large onions, finely chopped
  5. Freshly ground pepper
  6. 1/2 cup dry white wine
  7. One chilled 5-ounce whole Reblochon or Pont-l'Évêque cheese, rind removed, cheese halved horizontally
  1. Preheat the oven to 425°. In a large saucepan, cover the potatoes with water and bring to a boil. Salt the water and cook the potatoes until tender, about 12 minutes; drain well.
  2. In a large skillet, cook the bacon over low heat, stirring, until crisp, about 7 minutes. Add the onions and cook, stirring occasionally, until softened, about 12 minutes. Add the potatoes, season with salt and pepper and toss to coat.
  3. Place the 2 cheese halves on the bottom of a roasting pan and spoon the potatoes and onions on top. Pour the wine into the pan and bake for 12 minutes, or until the cheese has melted. Using 2 metal spatulas, gently stir the potatoes to coat with melted cheese, sprinkle with pepper and serve at once.