Tartiflette with Taleggio

Tartiflette with Taleggio

INGREDIENTS: 1 kg of potatoes 1 fresh Bay Leaf 4 Tbsp unsalted butter 2 onions, cut in half and sliced 5 thick strips of bacon, cubed ⅓ cup of dry white wine 500g Taleggio Coarse sea salt and freshly ground black pepper A baking dish, 30cm long, greased with butter METHOD Put the potatoes in a large saucepan, then add the bay leaf and cold water to cover. Bring to the boil, add some salt, and cook for about 15 mn until the potatoes are 'al dente'. Drain. When cool enough to handle, peel and cut into thin slices. Melt...