Tartiflette

Method

Boil the waxy potatoes in salted water until just tender, then slice into 5mm rounds. Fry the bacon lardons in a large ovenproof gratin dish until golden, remove and set aside, then soften the diced onions in the rendered fat until translucent. Layer half the potatoes in the dish, season well, scatter over half the bacon and all the onions, then add the remaining potatoes and bacon on top. Pour the white wine and cream mixture over the potatoes and dot with butter. Bake at 190°C for 25 minutes until the potatoes are tender. Slice the Reblochon in half horizontally and layer the two halves, rind-side up, over the top of the gratin. Return to the oven for 10-12 minutes until the cheese is melted and bubbling and the rind is golden. Rest for 2 minutes before serving directly from the dish.