Ingredients
1.2 kg potatoes
250 g lardon or diced smoked bacon
2 onions
Half a Reblochon cheese
3 tablespoons crème fraiche
1 glass dry white wine
Preparation
Peel and boil the potatoes in water until cooked. Drain and allow to cool.
Preheat oven to 220°C/430°F.
Slice the onion and lightly fry.
Add the lardon/bacon pieces to the frying onions and continue to fry. Set aside the fried mixture once the onion/lardon have started to brown.
Slice the cold potatoes.
Butter a gratin dish.
Build the tartiflette in layers: a layer of potatoes on the bottom, then a layer of the fried onion and lardon mixture, then another layer of potatoes. Spread the crème fraiche over the top and throw over most of the glass of wine.
Cut the half Reblechon into pieces so that you can arrange it on top. 4 half-quarters is sufficient as it spreads as it melts. Arrange these on top so that the rind is facing up.
Bake in the oven for about 30-40 minutes, until the cheese has melted and browned.
Serve with a green salad.
