This lobster mac and cheese is just how I like it: upscale and cozy. This is a favorite of mine because of the amazing flavor combination.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon butter
- 3 pounds whole russet potatoes
- 12 ounces thick cut bacon, cut into 1/2-inch pieces
- 2 large onions, thinly sliced
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 1 pinch cayenne pepper, or to taste
- ½ cup dry white wine
- ¾ cup creme fraiche
- 1 (16 ounce) round Reblochon cheese or other ripe, washed rind cheese
Instructions
- Boil unpeeled potatoes with salt in water over high heat; reduce heat and simmer until potatoes are easily pierced with a knife but are not too soft, 15 to 25 minutes depending on size. Remove potatoes from water to cool.
- Preheat oven to 375 degrees F (190 degrees C).
- Cook bacon in a skillet over medium to medium-high heat until cooked but not quite crisp and most of the fat is rendered out, 5 to 7 minutes. Push bacon to one side of the pan and blot up some of the fat with a wadded paper towel. Add onion slices. Season with kosher salt and freshly ground black pepper and cayenne. Cook and stir over medium heat until onions are soft, sweet, and golden, about 6 minutes. Add white wine; cook for 2 minutes and deglaze pan. Remove from heat.
- Cut wheel of cheese into 2 semi-circles. Place each half cut side down and split in half to form 2 more semi-circles, each with a rind side and creamy cheese side.
- When potatoes are cool enough to handle, peel off the skin. Slice into fairly thick slices, about 1/3 inch thick.
- Place a little over half the potato slices onto bottom of a 2-quart shallow baking dish. A little overlapping is fine. Sprinkle with a bit of salt. Pour in bacon/onion/wine mixture and spread over potatoes in an even layer. Arrange the remaining potato slices over the top, overlapping as needed. Spread creme fraiche over the potatoes. Place down cheese pieces, rind side up. Transfer pan to a baking sheet. Bake in center rack of preheated oven until browned and potatoes are tender, 45 to 50 minutes.
- Because it’s made from raw milk, Reblochon cheese cannot be imported from France. But you could substitute Dancing Fern, Delice du Jura, or half gruyere and half brie.
Nutrition Facts
| Calories | 498 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 3 g |
| Protein | 21 g |
| Saturated Fat | 17 g |
| Sodium | 1120 mg |
| Sugars | 4 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
SO freaking good!
I gotta admit, words almost fail me. This is the most decadent, tasty, cheesy, amazing thing I have eaten since moving back here from Europe. I couldn’t even wait for it to cool to try it – I burnt my tongue – and it was worth it! The cheese, the creme fraiche (don’t cheat on these!!!), an entire package of bacon; it came out even better than I had hoped! I used 4 large yellow potatoes (not peeled; I like the flavour the skin imparts), a pound of Oka cheese (works nicely), 1 cup of Chef John’s homemade creme fraiche, an entire package of bacon, and the two onions. It made a bit larger quantity than the recipe, so it went for 60 minutes – the top is a golden sight to behold! I’m done writing – I’m going to eat a plate of this before it cools! So good!
This is a new Holiday tradition for us, we serve it on Christmas Eve an love it! Thank you Chef John!
I think this will be very delicious once I make it. If the french cheese is stinky then I will use OKA cheese add brie. cant wait to go shopping tomorrow.
I made this exactly as the recipe stated except I used a mixture of Brie and Gouda. This recipe is absolutely delicious and was fun to make!
I’ve made this many times before finding Chef John’s recipe. My cousin, who I gave the recipe to calls them”Evil Potatoes” lol, addictive! I have used small gold potatoes cut into chunks and not peeled, I tend to cook them in salted water and while they are cooking will cook the bacon lardons and onions together, once everything is cooked and drained I salt and pepper and then mix everything together and top with brie, baking for about 30 minutes at 350 degrees. You can find a nice Raclette cheese online from igourmet.com as well. I find you don’t need to butter the baking dish due to the large amount of fat from the cheese and bacon, I will try adding the creme fraiche and wine next time.
SOOO GOOD Made it with a different kind of cheese. Just ask someone at the store
Awesome ! As a French guy coming from near the Alpes, this tartiflette recipe is very good. If you do not have a reblochon with you, feel free to use some Brie or Camembert. The taste with Brie is way less stronger so personally I add a little more wine . Skeptical about the quarter parts on top of the dish, you can for sure put thinner slices to just look at the over to keep the top from burning.
This is a wonderful make a head dish that adds a new dimension to any special occasion dinner. The potato, onion cheese combination come together to add varying layers of flavors.
I made this today for Thanksgiving. Delicious but oh way too much. Halved the recipe and instead of boiling and peeling the potatoes, I cooked the bacon in the oven first, then, with the bacon grease on the baking pan, I put sliced unpeeled potatoes on and in the oven to cook. Loved it but it is not an everyday dish. So rich! But good.
looks like heaven and tastes like it
I said it before & I’m gonna say it again…THIS MAN CANNOT screw up any recipe he’s gotta hankering to make??????. This includes the 1s in his head too!?? My 1st endeavor in the world of French cooking & it KICKED SERIOUS BOOTIE!! I mean just shut my mouth & take away my charge cards!!?? WOW! Go get whatever you need to make this. WHY? Because you’re gonna impress your honey, [this 1 MAY BE VERY IMPORTANT!!–YOUR IN.LAWS!!] your kids, the PTA, & the most important family member of all–YOUR DOG!?? TASTE IS off.the.chart.EXCELLENT; Super Easy TO MAKE, & LEFTOVERS ..ROCK!! Need I say more? ??ENJOY!!
Delicious!
Followed the recipe to the letter including the Reblochon cheese that makes thin, crispy wafers when baked to complement the tast of the maple smoked bacon, onions and potato. Would do it again.
This is a lovely recipe. Had a Christmas gathering and people loved it! I have to say The chef’s voice over is quite entertaining too… Since I live in Egypt, Rablechon is not available. So I used the grueyere and Brie mix. Fantastic!
I used the best brie I could find, but brie alone is very easy to overpower with so much flavor. I might add gruyere or swiss with it next time. I also used sour cream instead of creme fraiche, and it kind of took over. I would substitute heavy cream or just some milk instead if you don’t have fraiche. But overall, it turned out extremely well. My family was wary wit
No changes made – loved it just as it was.
I used spiral sliced ham which i had an abundance of. I substituted Guiness stout since we have that on tap. I used ColbyJack & Parm it was on hand. The kids raved and my husband promised to make love to me later on. I declare a roaring success!
I used gouda. My family thought this was so-so. If I were to make it again, I’d put both cheese and sauce on both layers. I feel like it needs something… maybe some mustard in the sauce?
I loved this recipe. It is great comfort food. It comes out really nice and creamy. It’s not hard to make. It takes a little more time doing the potatoes this way, but they were so nice and soft. The bacon adds a nice salty meaty flavor to it. I went with a whole pound of bacon. I will definitely make it again.
I did make changes because I didn’t have the correct ingredients. I thought I could substitute, but don’t!! The only substitution should be the cheese, since we can’t get it here in the USA. The final result just gave me a hint of how good this dish could be if I used the correct ingredients.