- 4 (about 2 1/4 pounds) Medium russet potatoes, peeled
- 2 tablespoons plus 1/2 teaspoon Kosher salt, divided
- 1/2 cup Rendered beef fat or unsalted butter
- 2 (about 5 cups) Medium yellow onions, thinly sliced
- 1 1/2 teaspoons Granulated sugar
- 2/3 cup Dry white wine
- 1 1/2 teaspoons Fresh sage, thinly sliced
- 1/2 teaspoon Black pepper, divided
- 1/4 cup Crème fraîche
- 1 (1-pound) Fromager d’Affinois round with rind, at room temperature, halved crosswise
- Place potatoes in a pot, cover with water, add 2 teaspoons salt and bring to a boil. Reduce heat to medium-low, and simmer about 20 minutes, until potatoes can easily be pierced by a fork. Drain and let potatoes cool. Cut potatoes into 1/4-inch-thick slices and set aside.
- Preheat oven to 400°F.
- Heat a large skillet over medium-high heat. Add rendered beef fat, or butter, and heat until shimmering, about 2 minutes. Add onions and 1 1/2 teaspoons salt. Cook 10-12 minutes until onions begin to brown.
- Add sugar and cook stirring occasionally, until lightly browned, about 8 minutes.
- Add 1/3 cup wine. Deglaze the pan by stirring and scraping bottom of skillet, loosening any browned bits, until wine has almost completely evaporated and onions are soft, about 6 minutes.
- Add remaining 1/3 cup wine, and cook, until onions are caramelized, 4 to 6 minutes. Then add the sage.
- Arrange half of potato slices in an even layer in a 1 1/2-quart oval soufflé dish or 10x 7 x 1 1/2-inch baking dish.
- Sprinkle with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Top with half of the onion mixture (about 1/3 cup). Layer with remaining potatoes, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Top with onion mixture and drizzle with any drippings in skillet.
- Dot casserole with spoonfuls of crème fraîche and arrange Fromager d’Affinois cheese halves on top.
- Place soufflé dish on baking sheet, and bake about 20-30 minutes, until it is bubbly and lightly browned.
- Serve hot.
Recipe adapted from FoodAndWine.com