Cut the potatoes in half and boil in lightly salted water for 10 minutes until just tender but still a little firm. Drain and cool.
Fry the onions in the oil for 10 minutes until very tender. Add bacon and fry for another 2-3 minutes.
Heat oven to Gas 5, 190°C, 375°F. Cut the potatoes into thin slices and place in a 2 litre (3pt) baking dish. Pour the wine into the pan of onions and bring to the boil. Pour over the potatoes. Drizzle with crème fraîche. Remove the rind from the cheese and cut into thin slices and arrange over the top. Season with black pepper. Bake for 20-25 minutes until tender and golden brown.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.