Tartiflette

Boil the potatoes in their jackets in salted water: bring to a simmer on high, then hold a simmer until just tender, tested with a knife; cool on a plate.

Cook the sliced bacon from a dry, cold pan over medium to medium-high until most of the fat has rendered and it is just short of crisp; blot out excess fat with paper towels.

Add the sliced onions with kosher salt, black pepper and cayenne; cook over medium, stirring, until soft, sweet and golden, a few minutes or more.

Add dry white wine and cook about two minutes, stirring to deglaze the bottom of the pan; turn off and reserve.

Cut the cheese in half and split each half in half.

Scrape the skins off the cooled potatoes and slice fairly thick.

Lay just over half the potatoes in a buttered 2.5 quart casserole dish, salt lightly to taste, spread over all the bacon-onion-wine mixture, arrange the rest of the potatoes on top and spread with creme fraiche.

Lay the cheese pieces on top rind side up, peeling off any paper.

Set on a foil-lined pan and bake in the center of a 375F oven about 45 minutes, until browned and the potatoes are tender.