Tartiflette Savoyarde - Cheese and potato casserole

This was a real treat for our family, a bit pricy due to the price of French cheese in America, but way worth it if you want my opinion !

For about 4 servings :

5-6 russet potatoes

5 slices of bacon

1 medium onion

Black pepper

1/3 cup of white wine (I have left over white wine that I don't know how to use now, if anyone wants to try the recipe, come and get my wine !)

1 or 2 lbs "Delice du Jura" depending on your budget (the authentic recipe calls for Reblochon, but you can't find Reblochon in the US, "Delice du Jura" is the closest you can get, and you'll find it at Cheese Importers and Whole Foods)

• Precook the potatoes (12-15 min in a pressure cooker, I'd say quite a bit longer if you cook them in water), peal them (you can leave the skin on if you really like it that way I guess), and slice them (~1/4 in. wide)
• Cut the bacon into 1-in slices and take off as much fat as possible
• Cut the onion in small pieces

Then procede as you would for lasagnas : start with one layer of potatoes, sprinkle with bacon, onion and black pepper, add a second layer of potatoes, bacon, onion and black pepper, and so forth until you're about 1.5 in. from the top of the dish. Pour white wine over the potatoes, separate the cheese into two halves (length-wise) and lay it on the potatoes with the crust on top and the creamy part below. If you only got 1 lbs of cheese (that's what we did... and I think it was ~$10/lbs), add about half a cup of heavy cream over the potatoes before covering with cheese. Otherwise lucky you, it's gonna be even tastier !

Put in the oven at 350F for about 30 min. (wait until the cheese crust turns golden and crispy)

Serve with a green salad.