• 8 ounces ripe Camembert or Taleggio cheese, rind left on
• 1 3/4 pounds Yukon Gold potatoes, unpeeled, halved lengthwise and cute into 1/4 inch half-moons
• 6 slices thick-cut bacon, cut into 1/2 inch pieces
• 1 large onion, chopped fine
• 1 1/4 tsp table salt, divided
• 2 1/2 tsp minced fresh thyme
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/3 tsp pepper
• creme fraiche (optional)

Reblochon, the French cow’s milk cheese traditionally used in tartiflette, is unavailable in the United States, but Camembert or Taleggio make good substitutes. Other alternatives include Pont l’Eveque, Delice du Jura, and Vacherin Mont d’Or or domestic cheeses sich as Jasper Hill’s Harbison and Winnimere.