Tartiflette

• Sea salt
• 2 pounds waxy potatoes, like fingerlings, peeled
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 1/2 cup diced bacon (about 3 slices)
• 1 tablespoon chopped thyme
• 3/4 cup white wine
• Butter, for buttering gratin dish
• 1/4 cup cream
• 1/2 pound fragrant semisoft cow's milk cheese

1. Preheat oven to 450 degrees.
2. Fill a large pan with water, season with generous amount of salt.
3. Add potatoes, and bring to a simmer.
4. Cook until potatoes are almost tender but still slightly firm in center, about 10 minutes.
5. Drain and slice thickly.
6. Return pan to medium heat.
7. Add oil, onion and bacon, and stir.
8. Cook until onion softens and bacon begins to brown.
9. Fold in potatoes and thyme.
10. Cook for 5 minutes.
11. Pour in wine, and reduce until almost gone.
12. Season potatoes with salt, if needed.
13. (If potatoes are not yet cooked through, place a lid on pan and cook over low heat until tender.)
14. Butter a medium gratin dish.
15. Pour in potato mixture and spoon over cream.
16. Cut rind from cheese, and slice into large, thin wedges.
17. Lay cheese over potatoes.
18. Bake until cheese is melted, bubbling and golden brown.

salt, potatoes, olive oil, onion, bacon, thyme, white wine, butter, cream, milk cheese

Taken from cooking.nytimes.com/recipes/9166 (may not work)