Tartiflette (Cheesy Potatoes)

Tartiflette by Anthony Bourdain  

2 1/2 pounds potatoes, peeled and quartered (Russet works but try Yukon Gold sometime)

1/2 pound bacon, small dice

1 medium onion, small dice

3/4 cup chicken stock with a splash of vinegar

salt and pepper

1/2 pound soft cheese (with a rind)

1/2 pound grated sharp cheddar

Preheat oven to 350 degrees F.

Cook potatoes in salted water until easily pierced with a knife.  Drain. When cool enough to handle, cut into small pieces. Set aside

Cook bacon in skillet over medium heat until browned. Remove bacon and drain, leaving 1 Tablespoon of fat in the skillet.  Add onions and cook about 5 minutes. Return bacon to skillet and add chicken stock.  Cook another 5 minutes, stirring occasionally.  Add potatoes and season with salt and pepper. Remove from heat.

Spoon half of the potato mixture into an ovenproof dish.  Cover with half the cheese.  Repeat.  Bake tartiflette until golden brown and bubbling, about 20 minutes.

Inspired by Tartiflette by Anthony Bourdain