Method

• Peel the potatoes and cut them into slices
• Roughly chop the onion
• Heat the butter in a heavy skillet and add the onions, bacon and sauté gently for 3-5 minutes
• Add the potatoes and continue to sauté for 5 more minutes
• Add the wine, give the potatoes a stir, cover, season with salt and pepper as desired, and let simmer and steam in the wine for 10 minutes more
• Grease the gratin pan with duck fat, crush the garlic clove, and rub the garlic clove all over the inner surface of the pan
• Reserve the remaining garlic for another use (the vinaigrette for the accompanying salad)
• Add the crème fraiche to the potato onion bacon mixture, and transfer it to the gratin pan
• Sprinkle the cheese on top and place in a very hot oven and bake for 10 minutes at 220C Turn the heat down to 200C and bake 10 more minutes Turn off the oven, and leave the dish in the oven without opening it for another 10 minutes
• Serve hot with a salad, crusty bread, and the wine you cooked with