This dish can only be described as the most over-the-top-potato-side-dish you will ever eat. But this is my American self speaking, in France, this is eaten as a main course, usually during the winter. It’s really that filling!


  • 4 larges potatoes peeled and sliced
  • 1 (8 ounce) round Roblochon cheese
  • 1 large onion
  • 6 slices bacon, chopped
  • 1 tablespoon butter


1- Bring a large pot of water to a boil over high heat. Add the potatoes, cover, and simmer until tender, about 30 minutes. Drain and allow to steam dry for a two minutes.

2- Preheat an oven to 380F°. Grease an 8-inch square baking dish.

3- Stir fry bacon in a skillet over medium high heat for about 5 minutes. Remove bacon. Pour off bacon fat and keep oil from bacon. In the same skillet, add onions, and cook and stir until the onions are translucent, about 5 minutes in a high heat. Return the bacon to the pan, Remove from heat.

4- Place 1/2 of the potatoes into the prepared dish, and spread 1/2 of the bacon mixture over the potatoes. Layer in the remaining potatoes. Add the remaining half of the bacon mixture. Cut the rind from the Reblochon, cut it into thin slices, and layer the slices evenly over the top of the pan

5- Bake in the pre-heated oven until cheese is melted and golden brown, about 30 minutes at 350F°. Season to taste with salt and pepper and serve hot.

Nutrition fact

574 calories; 23.5 g protein; 76.3 mg cholesterol; 407.4. mg sodium. 

Serving: 2-4

Cook time: 30 minutes

Preparation: 40 minutes

You may also like:

Piemontaise potato salad


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