• Unsalted margarine, for baking dish
  • 2 2/3 pounds fingerling potatoes, cleaned and cut on the inclination into 1/2-inch-thick cuts
  • Coarse salt and newly ground pepper
  • 8 ounces cut bacon, cut into 1-inch pieces
  • 1 medium onion, meagerly cut
  • 1/2 cup dry white wine, like Sauvignon Blanc
  • 14 ounces Reblochon-style cheddar, like Preferes des Montagnes (accessible at murrayscheese.com), cut into 1/4-inch-thick cuts

    Stage 1
    Preheat stove to 375 degrees. Spread a shallow 2-quart dish. Cover potatoes with water in a medium pot and heat to the point of boiling. Season with salt; cook until potatoes are delicate, around 10 minutes. Channel.

    Stage 2
    In the mean time, cook bacon in a huge skillet over medium intensity, turning, until fresh and brilliant, around 12 minutes. Move to a plate; pour off everything except 1 tablespoon fat from skillet. Add onion; cook over medium intensity, blending periodically, until softly caramelized, around 15 minutes. Add wine and cook until diminished, around 2 minutes. Mix in bacon.

    Stage 3
    Orchestrate half of potatoes in pre-arranged dish. Season with salt and pepper. Top with half of bacon blend and a big part of cheddar. Rehash with outstanding fixings. Heat until cheddar is rising, around 25 minutes; serve.

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