2 pounds yukon gold potatoes
4 slices thick cut bacon, diced
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced fine (about 1/2 cup)
1/2 teaspoon salt
1/4 cup dry white wine
1 cup chicken stock
1/3 cup heavy cream
1/3 cup finely shredded parmesan cheese
1/4 cup minced fresh chives
Add potatoes to a large stock pot and cover with water. Boil on high heat until a knife can easily be inserted into the center and come out easily. Drain and set aside to cool. Slice the potatoes into 1/4″ slices and let the skins fall off as you slice. It’s okay to leave some skins on.
In a large skillet over medium heat, cook bacon pieces to desired texture (chewy or crunchy). Drain grease and set aside.
Using a paper towel, wipe the bacon grease out of the skillet and turn the heat back to medium. Add olive oil and onions and saute until the onions are translucent, about 4 minutes.
Add salt, wine, stock, and cream and let this come to a slight simmer.
Add the potatoes and the bacon into the cream sauce and stir to coat all the potatoes. Let this simmer while the warm potatoes absorbs the sauce and the sauce starts to thicken, about 8 minutes.
Turn off the heat and stir in parmesan cheese and chives.