🧂 Ingredients

Serves 4–6

• • 2 lbs Yukon gold potatoes, peeled and sliced
  • 6 oz MouCo ColoRouge or Rouge Affinée, cut into thick wedges
  • 6 strips thick-cut bacon, chopped
  • 1 large onion, sliced
  • 1/3 cup dry white wine
  • 1/2 cup heavy cream
  • Salt & freshly ground black pepper
  • Optional: 1 small roasted green chile, chopped (for Colorado flair)
  • Butter or oil for greasing the pan

👣 Instructions

1. 1. Preheat oven to 375°F (190°C). Lightly grease a medium baking dish.
   2. Boil potato slices until just fork-tender, about 8 minutes. Drain and set aside.
   3. In a skillet, cook bacon until crisp. Remove bacon and set aside, leaving a bit of fat.
   4. Sauté onions in bacon fat until soft and golden. Deglaze with white wine and simmer 2–3 minutes.
   5. Layer half the potatoes in the baking dish. Top with half the onions, bacon, and cheese wedges. Repeat layers.
   6. Pour cream over the top and season with pepper. Add green chile if using.
   7. Bake uncovered for 25–30 minutes until golden, bubbling, and the cheese is melted into glory.
   8. Let cool 5 minutes before serving warm.

🎯 Notes & Pairings

• • Wine pairing: Dry Riesling, crisp Chardonnay, or an alpine-style white.
  • Make it vegetarian: Skip the bacon and double down on caramelized onion and roasted mushrooms.
  • Leftover hack: Reheat in a cast iron skillet for crispy edges the next day.