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I first tried this dish when I was researching cheeses in the French Alps. It is probably best saved for a cold day, but is comforting and filling.

Ingredients
5-6 waxy potatoes, such as Yukon Gold
Water to cover
6 oz. bacon, cut into small pieces
2 T butter
1 small onion or shallot, finely chopped
1/4 cup dry white wine
1/3 cup heavy cream
3/4 t. salt
pepper, to taste
1/2 lb. reblochon cheese

You will also need:
Medium pot for boiling potatoes
Baking dish, lightly greased with butter
Large saute pan
Slotted spoon
Fork
Aluminum foil

Instructions
Put the potatoes into the pot and cover with water. Bring them to a boil, lower the heat and cook them for 20 minutes, until the potatoes are starting to get tender. Pour out the boiling water and pour cold water over the potatoes to stop the cooking. Drain the potatoes after a couple of minutes and let them cool. Peel the potatoes and slice them into cubes that are about 1/3″ thick.

Preheat the oven to 350 degrees F.

Heat the butter in the saute pan and add the chopped bacon. Saute over medium heat until the bacon is crisp. Remove the bacon and place it onto a paper towel to drain.

In the bacon drippings, saute the chopped onion until it is tender. Remove with a slotted spoon.

Pour off all of the grease in the skillet. Return the bacon and onions to the pan and add the wine. Cook over high heat until the wine is nearly evaporated. Add the potatoes, stir and cook for a minute or two until the flavors are mingled. Add the cream, the salt and the pepper and stir all of the ingredients together. Taste it for salt – you may need to add more.

Pour the potato mixture into the lightly greased baking dish. Slice the cheese into thick pieces and cover the top of the potatoes with the cheese. Cover tightly with aluminum foil and bake for about an hour.

Remove from the oven and uncover. Stir the cheese into the potatoes, mixing well.

Turn on the broiler. Put the dish (uncovered) back into the oven about 5-6 inches from the broiler and let it cook until it is golden brown on top. Serve while piping hot.

Serves 4-6 people.

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