Pairs with Elephant Island ‘Told You So’ Viognier
Prep Time: 30 minutes
Cook Time: 1 hour, 5 minutes + 10-minute resting
Servings: 6–8

Ingredients

  • 2.5 lbs yellow potatoes, thinly sliced
  • 6 slices of bacon, cooked and chopped, fat reserved
  • 1.5 cups onion, thinly sliced
  • 2 cloves garlic, minced
  • ½ cup smoked gouda, shredded
  • ½ cup Elephant Island ‘Told You So’ Viognier
  • 2 cups heavy cream
  • 3 sprigs fresh thyme, stripped from stems
  • 16 oz Golden Prairie Cheese, sliced ¼” thick
  • Salt & pepper to taste

Instructions

  1. Preheat oven to 350°F.
  2. Grease a medium casserole dish with reserved bacon fat.
  3. Layer the sliced potatoes, onions, and garlic in the dish, seasoning each layer generously with salt and pepper. Add fresh thyme, bacon, and gouda in the top two layers.
  4. Drizzle heavy cream and white wine over the top of the layers.
  5. Cover with parchment paper and bake for 1 hour, or until the potatoes are fork-tender and bubbling.
  6. Remove parchment and top with slices of Golden Prairie Cheese. Bake for an additional 5 minutes or until the cheese is melted and bubbly.
  7. Remove from oven and let rest for 5–10 minutes before serving.

Wine Pairing

For the ultimate comfort combo pair the creamy, smoky flavors of the Traptiflette with a hearty pour of Elephant Island ‘I Told You So’ Viognier.