TartifletteBrûlée

• 2-3 medium baking potatoes
• 1/2 onion, finely diced
• 6 slices bacon or pancetta, diced
• 1/3 cup creme fraiche
• 2 tablespoons chives, finely sliced
• 1 tablespoon butter
• 1/4 cup dry white wine
• 200 grams Reblochon or soft-washed rind cheese, sliced

1. Peel the potatoes, cut in halves or quarters depending on size and boil in salted water for about 15-20 minutes or until they are easily "mashable" with a fork. Drain.
2. Fry onion in the butter until translucent.
3. Add the bacon or pancetta to the onion and fry until crispy.
4. Add the wine and cook until reduced.
5. Mash the cooled potatoes in a bowl with the chives and the creme fraiche (you can substitute 1/2 cup sour cream with a tablespoon of heavy or clotted cream if you can't find creme fraiche).
6. Add the bacon/pancetta and onion to the potato mix and combine thoroughly.
7. Place the potato mix in small buttered ramekin dishes and layer the cheese on the top.
8. Bake for about 5 minutes at 425F, then broil on high until the cheese is bubbling and has formed a golden crust (about 2 minutes). Bon appetit!

baking potatoes, onion, bacon, crueme fraueeche, chives, butter, white wine, rind cheese

Taken from food52.com/recipes/2965-tartiflette-brulee (may not work)