Tartiflette

• 2.5 Pounds Yukon Gold Potatoes
• 2 Tbsp Olive Oil (for drizzling over cooked potatoes)
• 8 Ounce Slab Bacon, small diced
  
• 1 Onion, small diced
• 3 Cloves Garlic
• ¾ Cup Dry White Wine
• 1 Cup Fresh Parsley, minced
  
• 8 Ounces Reblochon Cheese (you may substitute Gruyère or Fontina cheese)
  
• 8 Ounces Emmental or Gruyère cheese, shredded
  
• 1 Cup Heavy Cream
  

1. Preheat oven to 350°F.
2. Slice potatoes to about 1/8 – 1/4″ thickness and boil until almost fork tender in a pot of lightly salted boiling water.
3. Once cooked, strain and run under cold water to stop the cooking process. Toss in olive oil to lightly coat and a little salt and pepper. NOTE: If you overcook the potatoes, they will be more liked mashed potatoes when baked (but there’s nothing wrong with that if you ask us).
4. While potatoes are cooling, saute bacon until the fat is rendered or cooked out. 
5. Add the onion and garlic and saute until transparent. 
6. Add white wine and cook until the wine is reduced by half.  Lightly season with salt and pepper, removed from heat, and set aside.
7. Toss chopped parsley into bacon mixture.
8. Slice the Reblochon cheese into strips and grate the Emmental or Gruyère.
9. Spray an oven safe baking dish (12″ round or square) with non-stick cooking spray or coat with butter. 
10. Now let’s assemble this layered dish.  Start with a layer of potatoes, then alternate with a small layer of cheese slices, grated cheese, then the lardon mixture. Repeat until you are out of potatoes, but making sure there are some strips of Reblochon cheese on top. 
11. On the last layer, pour heavy cream over the top of the entire pan. Bake for 20 min or until cheese is bubbling.  Serve hot and enjoy!