Preheat oven to 350F degrees.

Boil potatoes in salted water until tender when pierced with a knife (about 20 minutes) then remove from the water and peel the skins off. Slice potatoes into ¼ inch slices and set aside.

Meanwhile, add bacon to a heavy bottomed cast iron skillet and cook over medium heat until some of the edges are starting to crisp up - keeping in mind that you don’t want it super crispy!

Add onions and a pinch of salt and cook for 5 more minutes or until softened and starting to caramelize slightly.

Add butter and garlic and cook for two minutes before adding wine. Once wine starts to bubble, scrape up all the bits on the bottom of the pan then place mixture in a small bowl and set aside.

In the same skillet, arrange half of the potatoes slices, a hefty sprinkle of kosher salt, then cover with half of the onion bacon mixture, half of the cheese and half of the cream.

Add another layer of potatoes and sprinkle with a hefty pinch of salt then add the remaining bacon onion mixture, cheese, and cream.

Bake for 35-40 minutes or until bubbly and golden.