1 1/2 lbs. Yukon Gold or other yellow fleshed potato (5-6 medium potatoes)
10 slices of thick bacon
1 large onion, peeled and sliced
1 clove of garlic, minced
1/4 cup dry white wine
sea salt and fresh ground pepper
1/3 cup heavy cream
3/4 cup grated Gruyere cheese
about 200 gr. of brie cheese or other semi-soft cheese
Place your potatoes in a pot and cover with water. Add about a tablespoon of salt and bring up to a boil then reduce heat and simmer for about 10-12 minutes or until just fork tender. Remove the potatoes from the water and allow to cool.
Meanwhile, cut your bacon into 1/2 inch pieces and place in a large skillet with a 1/4 cup of water. Turn the heat to medium and stir to loosen pieces of bacon. Cook for about 5-6 minutes or until bacon is cooked. Remove with a slotted spoon. Keep as much bacon fat in the pan as you wish.
In the same skillet, add onions/garlic, stir in, add a bit of salt and pepper. Cook for about 5-6 minutes or until onions are softened and translucent. Take off the heat.
Pre-heat your oven to 425F. Grease an deep baking vessel (about 9″x 11″) with butter. Use the back of a butter knife to peel the skins of the potatoes. Cut into 1/2 inch slices and arrange on the bottom of your vessel. Season lightly with salt and pepper. Pour the cream over the potatoes.
Spread the onions over the potatoes, sprinkle the bacon pieces (reserve 2-3 Tbsp. for topping).
Top with layer of Gruyere cheese then cut your Brie in half horizontally then cut each half into quarters. Place on top of Gruyere (yes keep the rind on).
Top with remaining bacon and place in your pre-heated oven (middle rack) for 25-30 minutes.