Tartiflette (French Alpine Potato Bake)

Step 1: Unwrap the cheese and place it on a plate in the freezer for 1 hour to firm up. Slice it in half horizontally with a sharp knife, creating two thinner rounds with rind on one side and the cut surface exposed. Do the same if using another washed-rind cheese.

Step 2: Preheat the oven to 200°C / 390°F (180°C fan-forced).

Step 3: Put the cut potatoes in a large pot and cover with cold water by 2 cm / 0.8 inches. Add the salt for the cooking water, bring to a simmer and cook for 15 minutes, until a knife slides through easily but the pieces still hold their shape.

Step 4: Drain the potatoes and leave them in a colander until needed so they can steam dry.

Step 5: In the same pot, melt the butter over medium-high heat. Add the onion and cook for 5 minutes, stirring regularly with a wooden spoon.

Step 6: Add the bacon and cook for 5 minutes, stirring regularly, until lightly browned and the onions are golden.

Step 7: Add the white wine to deglaze the pot. Reduce for 30 seconds, scraping the bottom to loosen the browned bits into the wine.

Step 8: Return the potatoes to the pot with the salt and pepper. Stir gently just until combined.

Step 9: Transfer the potato mixture to a baking dish measuring 30 x 25 x 7 cm / 12 x 10 x 3 inches and spread it into an even layer. Place the two cheese halves on top, rind side up.

Step 10: Bake for 30 minutes, until the cheese is completely melted, bubbling around the edges and golden on top. Rest for 5 minutes before serving.