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Crisp up bacon lardon in a cast iron pan and remove. Cook onion and garlic in remaining bacon fat until caramelized.
Bring the bacon back to the party and deglaze with white wine, reduce by half.
Toss into a mixing bowl with sliced potatoes and add sour cream. Adjust seasoning and layer back into the cast iron pan.
Top with Brie and bake at 425 F until golden and delicious.
Remove and let rest for 8 minutes before you can enjoy.