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1
Preheat the oven to 425F.
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2
Place the potatoes in a large roasting pan along with the bay leaf and wine.
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3
If the wine does not completely cover the potatoes, add a little water.
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4
Season generously with salt and pepper.
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5
Bake for 15 to 20 minutes, or until the potatoes are tender.
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6
Meanwhile, place the bacon in a large skillet over medium-high heat.
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7
Cook for about 7 minutes or until the bits begin to get brown and crispy.
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8
Add the onions and cook until they become translucent, about 3 minutes.
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9
Remove the potatoes from the oven.
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10
Using a slotted spoon, transfer potatoes to the skillet with the bacon and onions.
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11
Leave about 1/2 cup of the liquid in the roasting pan, pour the rest of the liquid into a bowl, and set aside.
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12
Stir the potatoes into the bacon and onion mixture and taste for seasoning.
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13
If there is a hard tough rind on the cheese, slice most of it off with a sharp knife and discard.
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14
Place one half of the cheese on the bottom of a round or oval gratin-style baking dish.
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15
Pour the potato mixture over and around the cheese.
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16
Place the top half of the cheese on the potato mixture.
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17
If the mixture seems a little dry, add some of the reserved wine and/or a little water.
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18
(If you are making this dish in advance, prepare it to this point and refrigerate.
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19
Bring to room temperature, then bake it until the potatoes are hot, about 20 minutes.)
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20
Bake for 15 minutes, or until the potatoes are hot and the cheese is oozing and bubbling.
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21
Serve from the baking dish at the table.
