Tartiflette

1. 1

   Peel and boil the potatoes in water until cooked. Drain and allow to cool.

2. 2

   Preheat oven to 220u00b0C/430u00b0F.

3. 3

   Slice the onion and lightly fry.

4. 4

   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.

5. 5

   Slice the cold potatoes.

6. 6

   Butter a gratin dish.

7. 7

   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 creme fraiche over the top and throw over most of the glass of wine.

8. 8

   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.

9. 9

   Bake in the oven for about 30-40 minutes, until the cheese has melted and browned.

10. 10

    Serve with a green salad.

No additional tips available.