Bauernfrühstück (German Farmer's Breakfast) vs Tartiflette: Hearty Savoyard Potato, Bacon, and Reblochon Gratin

Both dishes build on potatoes, bacon, onion and butter, yet they take them in opposite directions. The Bauernfrühstück fries cubed potatoes in butter and rendered bacon fat until golden, then lets whisked eggs set over them in the skillet, finishing with fresh parsley for a crisp, savory, skillet-seared result. Tartiflette par-boils sliced potatoes and layers them with crispy lardons, onion, garlic, white wine and cream under rind-on Reblochon, baking everything into a bubbling, gooey gratin. One is pan-crisp and egg-bound; the other is oven-baked, creamy and cheese-laden.