This dish is perfect for a holiday gathering and you can assemble ahead of time abs pop in the oven when it’s time to bake it. Just let it sit on the counter at room temp for 30 minutes.
2 lbs. potatoes, boiled
1⁄2 lb. bacon, cut in 1⁄2-inch slices
2 medium onions, peeled and sliced
2⁄3 cup crème fraîche
1 lb. Reblochon or raclette cheese
1 tsp. salt
1 tsp. ground black pepper
Fill a large saucepan with cold water, add the potatoes, and bring to a boil over high heat. Boil for 20 minutes and drain.
Preheat the oven to 350°F. In a medium nonstick skillet, cook the bacon over medium-high heat. After 1 minute, add the slices of onions and cook for 5 minutes, stirring often with a wooden spatula.
Cut cooked potatoes in thin slices. Layer half of them at the bottom of a large baking dish. Add a layer of onion slices and bacon. Pour the cream on everything, then add a last layer of sliced potatoes on top.
If you have a whole Reblochon, slice it in two round, thinner cheeses. Put them on top of the dish, rind facing the top of the oven. If you’re cooking with slices of cheese, spread them all over the potatoes. Season with salt and pepper. Put in the oven and bake for 20 minutes.
This is defiantly a sometimes food. If bacon is not your jam use a little liquid smoke. The play of sweet and sour is wonderful!
3 lb red potatoes
1 lb bacon
1 onion, chopped
3 tbsp flour
1/3 c sugar
1/4 c packed brown sugar
2 tsp salt
1/2 tsp pepper
1/3 c Apple cider vinegar
2 c water
Place potatoes in a pot, bring to a boil. Reduce and cook for 15 min. Drain and let cool, then slice.
In a multicooker on high sauté, cook the bacon in batches till crispy. Remove bacon.
Add onions, and cook for 4 – 6 until soft. Stir in the flour until blended. Stir in sugar, salt and pepper. Gradually stir in vinegar and water; bring to a boil and stir until thicker, add potatoes, top with bacon.
This is adapted from Tartine at Home – I added Avocado.
1/2 c Basil leaves
2 tbsp parsley leaves
1/2 c olive oil
2 cloves garlic
1 tbsp drained capers
Combine in a small food processor and pulse till chopped and combined.
3 tomatoes, quartered
Salt and pepper
4 strips bacon, cooked and cut into 1/4 inch pieces
6 oz spinach
4 oz arugula
3 slices of sourdough
Olive oil spray
1 avocado, diced
Preheat oven to 400. Spray bread with olive oil and bake until toasted on each side. Cool and cut into bite sized pieces.
Place tomato in a large shallow bowl, season with salt and pepper. Add bacon, spinach, arugula and bread, toss to combine. Add a couple tbsp of Basil oil, toss. Divide among plates, top with avocado and a drizzle of basil oil.
Perfect soup for a cold winter night. This comes together in less than an hour.
6 oz bacon, cut into lardons
1 lb yellow flesh potatoes, cubed
3 celery ribs, sliced thin
1 leek, sliced thin
1 onion, sliced thin
5 cloves garlic chopped
1 quart chicken stock
10 oz savoy canbage, sliced thin
salt and pepper
In a large stock pot, cook the bacon over medium heat until crispy. Turn heat to low, add potatoes, celery, onion, leek and garlic and sweatcook covered until softened, 5 minutes. Add stock and bring to a boil, then reduce to a simmer. Cook 20 minutes until the potatoes are soft. Stir in cabbage and cook for 1 – 2 minutes.
This is from Skinny Taste – its so yummy you’ll never believe it’s health!!
2 russet potatoes, washed and dried
1 small head of cauliflower, stem removed cut into florets
1 1/2 c chicken broth
1 1/2 c 1% reduced-fat milk
Salt and pepper
1/2 c light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives, divided
3 slices bacon, cooked and crumbled
Preheat oven to 400. Pierce potatoes with fork and bake for 1 hour until soft. Coursley chop when cool enough to handle.
Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
In a large pot over medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.