Potato Tartiflette Casserole

Begin by filling a substantial pot with water that has been salted, then place it on the stovetop over high heat until it reaches a rolling boil. Next, carefully add the potatoes to the boiling water and subsequently lower the heat to a moderate level, cover the pot, and let it simmer until the potatoes are tender, approximately 20 minutes. Remove from heat and allow to sit for a minute or two before draining.

Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius), then take an 8-inch square baking dish and lightly grease it with a cooking spray.

In a skillet, cook the bacon over medium-high heat for about 5 minutes, stirring occasionally. Remove the cooked bacon from the skillet and pour off any excess fat that remains in the pan.

Melt butter in the same skillet over medium-high heat, then add sliced onions and cook until they become translucent, about 5 minutes. Return the cooked bacon to the skillet, add a small amount of wine, and let it simmer until most of the liquid has evaporated. Remove from heat.

Place half of the cooked potatoes in the prepared baking dish, followed by half of the bacon mixture. Continue layering with the remaining potatoes and then spread a generous amount of creme fraiche over them. Add the final half of the bacon mixture and top with even layers of Reblochon cheese slices.

Bake in a preheated oven until the cheese is melted and slightly browned, approximately 15 minutes. Season with salt and pepper to taste before serving hot.