Tartiflette

1. 1

   Peel potatoes and cut into thick slices, then boil in water with a pinch of salt until cooked.

2. 2

   Drain potatoes and let cool. The slices should be cooked, yet still retain their shape.

3. 3

   Add some olive oil to a frying pan and Saute the chopped onions. Then add the diced bacon and finally the sliced mushrooms, when it's almost finished.

4. 4

   Toss the potatoes with some ground black pepper. Then prepare a buttered gratin dish.

5. 5

   Add a layer of potatoes to cover the bottom of the gratin dish, using about half of the potatoes.

6. 6

   Then add the onions, mushrooms and bacon as a second layer.

7. 7

   Add the remaining potatoes on top of this, plus the optional half a glass of wine, then cover the lot with the double cream.

8. 8

   Slice the reblochon cheese in half (I used fromage roux as a substitute in Japan) and place this on top.

9. 9

   Finally bake in an oven at 250u00b0C or 480u00b0F, until the cheese melts and browns on the surface.

No additional tips available.