Method

• Peel the potatoes and cut them into slices
• Roughly chop the onion
• Heat the duck fat 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, for example)
• 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 hot oven and bake for 10 minutes at 250C Turn the heat down to 200C and bake 10 more minutes Turn off the oven, and leave
• Serve hot with a salad, crusty bread, and the wine you cooked with