INGREDIENTS

• 4 medium-large yellow potatoes, peeled
• 3 thyme sprigs (more for top)
• 1 clove garlic, peeled and cut in half
• 1/2 pound bacon, cut in 1/4”lardons
• 2 medium yellow onions, sliced
• 1/2 cup dry white wine
• 1 cup cream
• 3 small soft rind cheese cut in half and down the middle (Camembert would be lovely)
• Sea salt and cracked pepper to taste

HOW TO MAKE IT

1. Peel potatoes and place them in a pot with cold water to cover. Add thyme and garlic to the pot. Salt the water and bring to a boil. Reduce heat to medium and cook until potatoes are tender. You should be able to pierce the potatoes easily with a sharp knife, approximately 20-25 minutes.
2. Remove potatoes from the water and set aside to cool slightly.
3. Preheat oven to 350 degrees.
4. In a Staub cast iron skillet scatter bacon. Skillet should be cold. Turn the heat to medium-high and cook until all the fat has been rendered and bacon is brown and almost crispy.
5. Remove bacon and place on a paper towel lined plate.
6. Deglaze the pan with the wine, scraping up any bits from the bottom of the pan.
7. Add onions to the bacon fat. Reduce heat to medium-low and cook onions until they are soft. Season with salt and pepper.
8. Stir cooked bacon back into the onions and cook for 1 minute. Use a slotted spoon to remove onion and bacon mixture to a bowl.
9. Place slightly cooled potatoes onto a cutting board. Slice potatoes in 1/4” thick slices.
10. Arrange potatoes into the same cast iron skillet in an even layer. Spread half of the onion bacon mixture on top. Pour half the cream on top. Repeat with the remaining ingredients.
11. Place sliced cheese on top. Add thyme and place in the oven to bake for 40 minutes or until the cheese has melted and slightly browned.