Tartiflette

Preparation : 20 minutes
Cooking duration : 45 minutes

Serves 6

Ingredients:

400 g farmhouse Reblochon (recognizable by its green sticker, ensuring traceability to the farm where the milk comes from)
200 g smoked bacon
1 kg firm-fleshed potatoes (Belle de Fontenay, Charlotte, Pompadour, Amandine...)
2 onions
40 g butter
20 cl liquid cream
20 cl dry white Savoy wine (e.g. Rousette)
Salt and freshly ground pepper

Preparation:
Peel and rinse the potatoes. Plunge them into a pan of salted water and bring to the boil. Cook for 20-25 minutes until tender. Drain the potatoes.

Peel and chop the onions. Remove the rind and cartilage from the bacon and cut into lardons. Heat the butter in a saucepan and sweat the onions for about 5 minutes, without browning. Add the lardons and cook for a further 5-10 minutes, until lightly browned. Season with a little salt and freshly ground pepper. Deglaze with white wine and allow to evaporate for 5 minutes.

Preheat oven to 200 degrees. Cut the potatoes into thick slices. Cut the Reblochon cheese into 2 slices, then into 2 thick slices. Butter a gratin dish. Alternate the potato slices with a layer of lardons/onions and half the cream, then cover with potato slices and repeat. Finish with the Reblochon pieces, crust side up. Place in the oven for 25 to 30 minutes.

Serve tartiflette with a green salad and a glass of dry white Savoy wine.

Variations:
Use red onions, replace lardons with country ham, flavor your reblochon with mild spices like cumin or curry, and add a few roasted hazelnuts.

Some alternative ideas
- You can also choose another cheese from another region, such as Maroilles, Camembert or Mont d'Or, which are equally well suited to this type of cooking.
- You can replace the potatoes with root vegetables (parsnips, carrots, Jerusalem artichokes...) for a lighter recipe, or with sweet potatoes for a sweet-and-salty recipe!
- You can also use a seafood product such as haddock or smoked salmon.