1 onion, finely chopped
3.5 oz lightly smoked bacon cut into matchsticks
1/2 cup dry white wine
6 waxy potatoes, cut into small cubes (leaving skin on, I prefer organic because potatoes are high in pesticides, I used 12 small ones)
1/2 cup pouring cream
8 oz Reblochon or any other washed-rind cheese (I used whatever I had, which was raw milk cheddar)
Fresh thyme, for decoration (optional, I prefer dill on potatoes)
Of course my sous chef was extremely helpful as always. She has finally learned through experience that the pans are hot! Even her 'baby' helped out, see?