Tartiflette

Preheat a pan for 2 minutes on medium heat. Add bacon or lardons. Cook for 2-3 minutes and lower heat to low and let the fat render as much as you can, about 20 minutes but do not burn. This will help them be crispier. Remove half the bacon fat and reserve.
Remove half the bacon fat. You can either dispose of it or keep it for another recipe.
In that pan add the onions and shallot. Let them caramelize for 25-30 minutes, mixing often. You are not going for a full caramelization.
Peel and cut your potatoes in half lengthwise and then into half moon shape about 1/2 inch thick.
Add them to a pot of cold water with lots of salt. Bring them to a boil until parboiled (almost done). You don’t want them fully tender. Strain and set aside.
Add the thyme to the onions, mustard, garlic clove and Herbs de Provence to your onion and shallot mixture.
Deglaze the onions with the wine and let it fully absorb. Add salt to taste.
Rub the butter onto a baking dish. Mine is 10.5 X 7.5.
Now we layer. Add half the potatoes, top with half of the creme fraiche, add black pepper, half of the onions and bacon. Add the rest of the potatoes, remaining creme fraiche, black pepper, bacon and onions.
Slice the Robiola in half. Place it over the potatoes rind side up.
Bake at 400°F for 25-35 minutes.
Top with chives and that is it!