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Ingredients
  • 8 ounces ripe Camembert or Taleggio cheese, rind left on
  • 1¾ pounds Yukon Gold potatoes, unpeeled, halved lengthwise and sliced into ¼-inch half-moons
  • 6 slices thick-cut bacon, cut into ½-inch pieces
  • 1 large onion, chopped fine
  • 1¼ teaspoons table salt, divided
  • 2½ teaspoons minced fresh thyme
  • 2 garlic cloves, minced
  • ½ cup dry white wine
  • ½ cup heavy cream
  • ¼ teaspoon pepper
  • crème fraîche, (optional)
Steps
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