Wine Bacon French Tartiflette

First, bring a large pot of salted water to a boil over high heat.
Second, add the peeled and sliced potatoes into the boiling water. In addition, keep in mind the temperature of the water will drop when the potatoes are added. Therefore, wait until a rolling boil resumes, then reduce the heat to medium-low and cover.

Next, simmer the potatoes until fork tender, roughly 15-20 minutes.

Then, drain the potatoes and allow to dry in their own steam
Preheat the oven to 425 degrees F (220 degrees C).
Grease an 8-inch square baking dish.

Fry the thick sliced bacon (Lardons) in a skillet over medium-high heat for nearly 5
minutes, or until fat has rendered and they are a deep brown.
Afterward, remove the bacon and pour off bacon fat.

In the same skillet, melt the butter and add the onions. Cook and stir the onion until they are
translucent. This Process will take roughly 5 minutes.

Return the bacon to the pan and add the white wine.
Once the wine is added, simmer gently until most of the wine has evaporated.
Next, Remove the contents from the heat.

Afterward, place half of the boiled potatoes into the prepared dish. Afterward, spread half of
the bacon mixture over the potatoes.
Layer in the remaining potatoes and then spread the creme fraiche over them.
Next, add the remaining half of the bacon mixture.

Cut the rind from the Reblochon, and cut into thin slices.
Lastly layer the Reblochon slices evenly over the top of the casserole.

Bake in the preheated oven until cheese is melted and slightly browned. This may take 15-17 minutes.

Season to taste with salt and pepper and serve hot.