Tartiflette, Savoyard potato and Reblochon gratin

Steps

1. 1

   Preheat the oven to 200°C/400°F. Boil the whole potatoes in salted water until just tender. Drain, let them cool slightly, then peel and slice into thick rounds.

2. 2

   In a skillet, cook the lardons until golden. Add the butter and sliced onions and cook gently for 8 to 10 minutes until soft and sweet, not deeply browned.

3. 3

   Deglaze with the white wine and reduce until almost dry. Stir in the crème fraîche and season well with black pepper.

4. 4

   Layer half the potatoes in a baking dish, spread over the lardon mixture, then top with the remaining potatoes. Split the Reblochon horizontally and place it on top, rind side up.

5. 5

   Bake for 20 to 25 minutes until the cheese is bubbling and richly golden. Serve piping hot with a crisp green salad.