French Bacon and Cheese Potato Bake

Boil unpeeled potatoes with salt in water over intense heat; decrease the heat and let simmer until potatoes can be easily pierced with a fork but still retain some firmness, 15 to 25 minutes depending on their size. Remove potatoes from the water and let them cool down.

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Cook bacon in a skillet over medium to high heat until it's cooked through but still slightly soft and most of the fat has been released, 5 to 7 minutes. Move the bacon to one side of the pan and use a paper towel to wipe up some of the excess fat. Add sliced onions. Season with kosher salt, freshly ground black pepper, and a pinch of cayenne pepper. Cook over medium heat, stirring occasionally, until the onions are soft and caramelized, about 6 minutes. Add white wine; cook for 2 minutes and scrape up any browned bits from the pan. Remove from heat.

Cut a wheel of cheese into two semi-circles. Place each half cut side down and split in half to form two more semi-circles, with one side having a rind and the other side being creamy.

When potatoes have cooled down enough to handle, peel off their skin. Slice them into fairly thick slices, about 1/3 inch thick.

Place a little more than half the potato slices onto the bottom of a 2-quart shallow baking dish. A little overlapping is acceptable. Sprinkle with a bit of salt. Pour in the bacon/onion/wine mixture and spread it out evenly over the potatoes in a layer. Arrange the remaining potato slices on top, overlapping as needed. Spread creme fraiche over the potatoes. Place the cheese pieces, rind side up, on top of the potatoes. Transfer the pan to a baking sheet. Bake in the center rack of your preheated oven until browned and potatoes are tender, 45 to 50 minutes.