Note: This gratinlike dish is a classic in the French Alps. It is best consumed after a day of calorie-burning activity on the ski slopes.
2 pounds Yukon Gold potatoes, sliced into coins
1/2 pound pancetta or bacon, diced
1 large onion, thinly sliced
1 pound Reblochon or Brie, roughly chopped
1. Preheat oven to 375 degrees.
2. Blanch potatoes in salted, boiling water for 10 minutes. Drain and lightly salt potatoes. Set aside.
3. Saute pancetta until lightly colored. Set aside. Sweat onions until translucent.
4. Place a layer of sliced potatoes in the bottom of a lightly buttered gratin dish. Top with a thin layer of pancetta, onions and cheese. Repeat layers until all ingredients are used, ending with the cheese. Bake for about 10 minutes or until the cheese is thoroughly melted. Serve with a frisee salad and dry white wine.
-- Gilles Galhaut, Z Bistro, Carson City, Nevada