POTATOES, BACON AND BRIE, TARTIFLETTE STYLE

Steps:

• Preheat oven to 350 degrees. Place the potatoes in a large pot, cover with water and bring to a boil. Cook until a paring knife can pierce the potatoes. Remove from heat, drain and set aside until cool enough to handle. Cut the potatoes into a 1/2 to 3/4 inch dice and set aside. In a very large saute pan heat the oil over high heat. Add the onion and cook until softened. Add the bacon and cook until the bacon and onion are both browned. Add the potatoes, the wine and season with salt and pepper. Reduce heat to medium and cook for 10 minutes, stirring occasionally. Remove the mixture from the heat. Place half of the mixture in a large, ovenproof dish. Cut the cheese in half horizontally, so that you have two identical rounds, each with one side of the rind. Cut the wheels into several wedges. Scatter half of the cheese on top of the potato layer, rind side up. Repeat with the remaining potato mixture and the remaining cheese. Bake until the cheese is melted and bubbling, about 20 minutes. Remove from oven, scatter with parsley, if using, and serve hot.