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1
Wash the potatoes well with the peel and cut them into slices not too thick nor too thin and put them to boil in a pan with water, salt and a rosemary sprig.
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2
After the water boils, let it cook for 5 more minutes.
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3
Turn the heat off, drain them and set aside.
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4
In a frying pan with a little bit of oil put the bacon to brown.
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5
Cut the onions into quarters and thin rings and saute with a little bit of olive.
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6
When it's brownie join the laminate garlic and a little bit of white wine to cool.
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7
Let evaporate and turn off the heat.
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8
Add the bacon to the onions and mix to blend.
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9
Cut the cheese into thin slices (I left it with the crust).
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10
In an ovenproof platter, place potato slices so as to cover the entire bottom surface.
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11
Then, add a layer of onions and bacon, season with pepper and then add another layer of potatoes, and finish with onion and bacon.
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12
Drizzle with cream and top with the slices of cheese.
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13
Take to the oven, preheated to 200 u00b0C, for about half an hour.
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14
Serve with salad to your taste.
