Tartiflette

• 2 tablespoons olive oil
• 1 cup chopped white onion
• 13 lb smoked bacon, chopped (or Ventreche)
• 2 14 lbs cubed white potatoes
• 12 cup white wine
• 12 teaspoon salt
• 14 teaspoon ground black pepper
• 1 lb sliced reblochon cheese

1. Preheat an oven to 350F
2. Heat the olive oil in a large skillet over medium heat.
3. Stir in the onions and cook, stirring occasionally, for 4 minutes.
4. Add the Ventreche and cook, stirring, for an additional 10 minutes.
5. Add the potatoes, white wine, salt, and pepper; bring the mixture to a simmer, cover, and cook for 8 minutes.
6. Transfer the half of the potatoes to an oven-safe baking dish.
7. Cover the potatoes with half of the Reblochon, and then repeat the layers once, ending with the last of the Reblochon on the top of the casserole.
8. Bake for 25 minutes, until it is hot and bubbling.

olive oil, white onion, bacon, white potatoes, white wine, salt, ground black pepper, reblochon cheese

Taken from www.food.com/recipe/tartiflette-263542 (may not work)