Prep Time: 20-25 Minutes

Cook Time: 20 Minutes

Serves: 4-6

Suggested Pairing: Chimay Grand Réserve (Blue)

1.) Preheat oven to 375 degrees F

2.) Clean and peel potatoes. Slice them into ¼ inch rounds. Place in a large pot and cover with water. Boil until slightly fork tender.

3.) Meanwhile, in a large pot sauté the bacon and onions in butter over medium heat, until just brown. Add the garlic clove and cook one minute longer. De-glaze pan with the white wine and cook until almost evaporated.

4.) Turn heat down and add heavy cream. Place cooked potatoes in 13×9 baking dish or two smaller ovenproof dishes and top with half of the cheese. Pour bacon and onion mixture over top, and top with remaining half of cheese.

5.) Bake for approximately 20 minutes or until cheese is golden and bubbly.