Tartiflette

Instructions

1. Preheat the oven to 350 degrees.
2. Peel potatoes and cut into thin rounds.  As the potatoes are peeled and cut, place them in a large pot filled with water.  
3. Bring the water and potatoes to a boil, adding salt to the water.  Cook until the potatoes are soft, but not mushy, about 20-25 minutes. Drain and rinse the potatoes and return them to the pot.
4. While the potatoes are boiling, cut and cook the bacon in a skillet; be sure not to cook it too long.  
5.  Add the thin slices of onion to the skillet and cook the onions with the bacon until they are softened.  
6. Add the white wine to the bacon and onion mixture and cook for 1-2 minutes.
7. Add the onion-bacon mixture to the pot of potatoes, mix gently, and then place all in a 3-quart baking dish or casserole.  
8. Pour the heavy cream over the potato-onion-bacon mixture.
9. Place the sliced Gruyere AOP or grated Gruyere AOP over the potato-onion-bacon mixture.
10. Bake for 35-40 minutes, until the top is browned.
11. Serve warm.