Ingredients (suggestions)
- 🥔Potatoes (3lb bag Yukon gold)
- 🥓Bacon (2lb thick cut)
- 🧅Onion (one large yellow)
- 🍷Acid to Deglaze (traditionally white wine but I used 2-4oz apple cider vinegar)
- 🥛Cream (2oz heavy cream 4oz half and half)
- Flour (all purpose 1-2 teaspoons)
- 🌿Thyme (fresh or dried, 1 tablespoonish)
- 🧂Salt and pepper
- 🧀Cheese (traditionally Reblochon or Brie but I used 1lb Monterey Jack and 8oz Havarti)
- 🧂Seasoning (Tony’s to taste)
- 🌿Garnish (chive or green onion)
Tools
- 🥘Water boiling pot
- 🍳Oven ready skillet
- Strainer
- 🔪Knife and cutting board
Procedure
- 🔥🥘🍳Heat water and skillet
- 🔪🥔🥓Cube potatoes, chop bacon
- 🥔🥘Boil potatoes 15 minutes until fork tender
- 🥓🍳Cook bacon on medium high until just brown
- 🔪🧅🌿Cut onions and strip thyme (if using fresh)
- 🥘Check potatoes for fork tender, drain when done
- 🧅🧂🍳When bacon is browned, add onions and sweat down with salt and pepper
- 🍷🍳Deglaze the pan with your acid, scraping up the bottom
- 🥛🍳Build a thick cream sauce in your skillet by adding cream, pepper, and teaspoons of flour
- 🍳Simmer bacon onion cream sauce until desired consistency
- 🥘🍳Add potatoes to skillet mixture and mix together
- 🧀🍳Top with cheese and smoke on low for at least an hour
- Increase heat to 350 for 10-15 minutes to give the cheese some finishing
- 🧂🌿Serve with a pinch of seasoning and top with garnish
- 😊Enjoy!
bowdenc 