Tartiflette

Preparation

• Preheat oven to 350°F. Grease a 2-quart baking dish; set aside. In a covered pot, cook potatoes in enough boiling, salted water to cover for 25 minutes; drain. Rinse with cold water; drain again. Slice the potatoes; sprinkle with salt and pepper. Place half of the potatoes in the bottom of the prepared baking dish.

• Meanwhile, in a large skillet, cook bacon over medium heat for 1 minute. Add onion and garlic; cook for about 5 minutes or until bacon is crisp and onion is tender. Drain. Carefully add wine to the bacon mixture. Simmer, uncovered, until the wine is nearly evaporated. Stir in thyme.

• Spoon the bacon mixture over the potatoes in the dish. Top with the remaining potatoes. Pour broth and cream over the potato mixture.

• Using a sharp knife, score both sides of Brie rounds in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Cut the rounds in half horizontally, then in half crosswise. Arrange the cheese, rind-sides up, on top of the potato mixture.

• Bake, uncovered, for about 40 minutes or until the potatoes are tender and cheese is lightly browned.