Tartiflette

I'm a sucker for potatoes and cheese. It's magical and comforting and tastes the best to me in October and November. I served this particular non-traditional cheese Tartiflette at our wine tasting...I think it was perfect with the Apremont and Mondeuse wines!  My photo is from a Tartiflette lunch in Normandy this September and paired with a hard apple cider from the same area. You can play around with personal cheese flavors if you wish, but I think this dish ALWAYS does the best with a stinky cheese!  Makes 9X9 ish size dish or 6, 6 ounce ramekins. I hope you enjoy it as well! 
TARTIFLETTE
2 1/2 lb potatoes, peeled
1/2 lb slab bacon, cut in small dice
1 medium onion, thinly sliced
3/4 cup dry white wine
Salt Pepper
1/2 lb Camembert cheese
1/2 lb Tallegio  cheese, rind removed

Preheat the oven to 350 F. Place the potatoes in the pot, cover with water, and bring to a boil. Cook for about 20 minutes, or until the potatoes are easily pierced with the knife. Remove from the heat, drain, and let sit until they are cool enough to handle. Cut the potatoes into small dice and set aside.
    
In the sauté pan, cook the bacon over high heat until browned. Drain, leaving 1 tablespoon of fat in the skillet and add the onion. Cook over moderately high heat for about 5 minutes until golden brown then add the bacon and wine and cook for another 5 minutes, stirring occasionally. Add the potatoes and season with salt and pepper.

Remove the potato mixture from the heat and place half of it in the ovenproof dish. Spread half the cheese slices atop the potato mixture. Cover this with the other half of the potato mixture. Top with the remainder of the cheese. Bake in the hot oven for 20 minutes, or until golden brown and bubbling. Serve hot.