1 large onion sliced 4 cloves garlic minced
sea salt and ground black pepper
Boil potato slices until tender, approx. 20 minutes. Drain and then dry in pot for 2 minutes. Grease a round oven proof pan and preheat oven to 425 F/220 C. Stirfry bacon/pancetta for 5 minutes. Set bacon aside, pour off fat and add onion slices, minced garlic and butter to pan. When translucent, about 5 minutes, add back the bacon and then the wine. Simmer until wine mostly evaporated. Take off the heat. Place half the potatoes into the oven proof pan, then spread half the bacon and onion mixture. Now add the remaining potatoes and season with a couple of pinches of sea salt and cracked black pepper. Spread the creme fraiche over the potatoes and top with remaining bacon mixture. Slice the Raclette and layer over the top. Bake for approximately 15 minutes or until golden brown and bubbly. Serve piping hot.