6 to 7 unpeeled yellow flesh potatoes (Yukon Gold)

4 bacon slices, thinly sliced

1 tablespoon (15 ml) olive oil

2 onions, finely sliced

1/4 cup (60 ml) white wine

1/4 cup (60 ml) 35% cream

2 Champfleury cheese wheels, cut in half lengthwise, so you have four circles

Salt and pepper

In a large saucepan, cook the potatoes in salted water until they are tender. Shock them into cold water to cool and drain. Peel and cut into 1-cm (1/2-inch) slices.

With the rack in the middle position, preheat the oven to 170 °C (325 °F). Butter a 33 x 20-cm (13 x 8-inch) baking dish.

In a large skillet, brown the bacon in the oil. Add the onions and sauté until browned. Season with salt and pepper. Add oil as needed. Deglaze with the wine and reduce until almost dry. Add the potatoes, cream and blend well. Adjust the seasoning. Spread in the baking dish. Place the wheel of cheese on the potato, rind side up. Bake for approximately 40 minutes.

Serve with a green salad.

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