Tartiflette

Ingredients

• 2½ lb potatoes, peeled
• ½ lb slab bacon, cut in small dice
• 1 medium onion, thinly sliced
• ¼ C dry white wine
• 1 lb Reblochon-style cheese, sliced
• Salt and pepper, to taste

Directions

1. Preheat the oven to 350°
2. Place the potatoes in a pot, cover with water, and bring to a boil. Cook for about 20 minutes, or until the potatoes are easily pierced with a knife.
3. Remove from heat, drain, and let sit until they are cool enough to handle. Cut into small dice and set aside.
4. In a sauté pan, cook the bacon over high heat until browned.
5. Drain, leaving 1 tsp of fat in the skillet and add the onion. Sauté over moderately high heat for until golden brown (about 5 minutes), then add the bacon and wine and cook for another 5 minutes, stirring occasionally.
6. Add the potatoes and season with salt and pepper.
7. Remove the potato mixture from the heat and place half of it in the ovenproof dish.
8. Spread half the cheese slices atop the potato mixture.
9. Cover this with the other half of the potato mixture.
10. Top with the remainder of the cheese.
11. Bake at 350° for 20 minutes, or until golden brown and bubbling. Serve hot.