Tartiflette

1. Preheat Oven and Prepare Dish

Preheat your oven to 425°F (220°C) and prepare a 9-by-13-inch baking dish by rubbing it with a halved garlic clove and buttering generously.

2. Cook and Slice Potatoes

Place the Yukon Gold potatoes in a pot of salted water and bring to a boil. Cook for 12-20 minutes until tender but not fully soft. Drain and set aside to cool slightly, then slice.

3. Cook Bacon

In a sauté pan, cook the thick-cut bacon over medium-high heat until crisp, then remove with a slotted spoon, keeping about 2 tablespoons of the rendered fat in the pan.

4. Sauté Onions and Garlic

In the same pan with the bacon fat, add the sliced onions and minced garlic clove. Season with salt and pepper and sauté for 6-8 minutes until soft and translucent.

5. Deglaze with Wine

Pour the dry white wine into the pan to deglaze, cooking until the wine is almost evaporated.

6. Add Cream and Bacon

Stir in the crème fraîche and reserved bacon into the onion mixture.

7. Assemble Tartiflette

Layer the sliced potatoes in the prepared baking dish, spread the onion-bacon mixture over the potatoes, and top with Raclette cheese.

8. Bake

Bake in the preheated oven for 15-20 minutes until the cheese is melted and browned on top.