Tartiflette

"Here's more evidence that you can never have too much cheese, bacon, or starch":
(serves 6)

2&1/2 lb. potatoes, peeled
1/2 lb. slab bacon, cut in small dice
1 med. sweet* white onion, thinly sliced
3/4 cup dry white wine
Sea salt* and freshly ground pepper*
1 lb. dill havarti*, sliced

Preheat the oven to 350. Place the potatoes in a large pot, cover with water, and sprinkle in salt. Bring to a boil. Cook for about 20 mins., or until the potatoes are easily pierced with a knife. Remove from heat, drain, and let sit until they are cool enough to handle. Cut into small dice, and set aside. In a saute pan, cook bacon over med. high heat until browned. Drain, (and remove from skillet) leaving 1 T. of the fat in the skillet, and add the onion. Cook over med. heat for about 5 mins. until golden brown then add the bacon and wine, and cook for another 5 min, stirring occasionally. Add the potatoes, and season with S&P. Remove the potato mixture from the heat, and place half of it in an ovenproof dish. Place half the cheese slices atop the mixture. Cover this with the other half of the potatoes, then top with remaining cheese. Bake for 20 mins., or until golden brown and bubbling. Serve with a warm baguette and a lettuce wedge salad. Or, this would be a perfect brunch dish alongside scrambled eggs with chives and sour cream.

"Anyone who doubts is like a wave in the sea, blown up and down by the wind".

Have FUN today.

Love,

MM