Ingredients

The following ingredients have 5 Servings
  • 2 1/2 lbs potatoes, peeled (4 or 5 medium russet potatoes)
  • 1 tbsp olive oil
  • 1 onion, diced
  • 4 strips of bacon, chopped before cooking
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1/3 tsp dried thyme
  • 1 cup baby spinach
  • 6 ozs reblochon style cheese — see notes — cut into thin strips
  • 2 tbsp breadcrumbs

Instruction

  • to 400 degrees.
  • Start some water boiling in a large pot. Peel the potatoes, and cut them in half, or thirds if the potatoes are large. Boil them for about 15 minutes, until just beginning to get soft (see notes). Drain the potatoes, and chop into bite sized pieces.
  • onions: As the potatoes boil, heat the olive oil on medium heat in a large skillet. Add the onions and sauté, stirring occasionally.
  • to the skillet with the onions, stirring to combine. Cook until the bacon is browned, about 10 minutes after adding bacon to the skillet.
  • and thyme, followed by the garlic. Cook for two to three more minutes, until the wine is mostly absorbed.
  • mixture into a bowl, leaving some of the bacon grease behind in the skillet.
  • to the skillet, stir gently on medium low heat for a few minutes. This heats the potatoes and gives them some good flavor. Stir in the spinach a few minutes after adding the potatoes.
  • Remove the skillet from the heat. Make a layer of bacon onion mixture over the potatoes by scooping the bacon evenly over the potatoes.
  • spread the strips of cheese evenly over the bacon onion layer. Sprinkle the breadcrumbs over the cheese.
  • the potato bacon mixture in the oven, uncovered, for 15 to 20 minutes, until the cheese has melted and the top has begun to brown.
  • Remove the potato bacon casserole from the oven. Scoop out portions, and serve with a salad a Savoie wine.