1. Preheat your oven to 400°F (200°C).
2. Boil the potatoes in salted water until just tender, about 10-15 minutes. Drain and let cool before slicing into 1/4-inch rounds.
3. In a large skillet, heat olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
4. Add the diced bacon to the skillet and cook until crispy. Remove from heat and stir in the white wine, scraping up any bits from the bottom of the pan.
5. Layer half of the sliced potatoes in a baking dish. Season with salt and pepper.
6. Spread the onion and bacon mixture over the potatoes, then layer with half of the cheese slices.
7. Repeat with the remaining potatoes, seasoning, and cheese slices. Pour the heavy cream over the top.
8. Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden brown.
9. Garnish with fresh thyme before serving.

One of the best tips I can offer is to let the Tartiflette sit for a few minutes before serving. This allows the flavors to meld together beautifully, much like the way stories come together in a good book.