TARTIFLETTE

Heat large cast iron skillet over medium heat. Cook pancetta, stirring often, for about 5 minutes or until fat is rendered and starts to brown. Drain all but 1 tbsp of the fat. Add red onion, thyme and garlic; cook, stirring, for about 3 minutes or until softened. Stir in potatoes, wine, salt and pepper; cover and reduce heat to low. Cook, stirring occasionally, for 20 to 25 minutes or until potatoes are tender. (Add some water if pan looks a bit dry.) Stir together 1 cup of the cheese and sour cream. Remove thyme sprigs from potatoes and stir in cheese and sour cream mixture until creamy. Stir in remaining cheese until melted. Tip: Add an additional 1/2 cup of shredded Vieux Suisse raw milk cheese overtop of potato mixture and broil for about 2 minutes for a golden, bubbly crust, if desired.