Tartiflette

Ingredients

• 1000 g potatoes
• 250 g reblochon cheese
• 200 g smoked bacon lardons
• 2 pcs onions
• 100 ml white wine
• 100 ml heavy cream
• 2 pcs garlic cloves
• 20 g butter
• 1 tsp black pepper
• 1/4 tsp nutmeg

Steps

1. Boil potatoes in salted water until just tender, about 15 minutes — they should still hold their shape.
2. Drain, cool slightly, and slice into 5mm rounds.
3. Fry lardons in a dry pan over medium-high heat until golden and crispy, about 6 minutes.
4. Remove the lardons, then cook sliced onions and garlic in the rendered fat until soft and translucent.
5. Deglaze the pan with white wine, scraping up all the browned bits.
6. Let it reduce by half.
7. Preheat oven to 200°C.
8. Layer half the potatoes in a buttered baking dish, scatter over lardons and onions, drizzle with cream, then top with remaining potatoes.
9. Slice the Reblochon in half horizontally and lay it cut-side down over the top, covering the entire surface.
10. Grate nutmeg and add pepper.
11. Bake at 200°C for 25 minutes until the cheese is molten, bubbling, and golden brown in patches.
12. Rest 5 minutes before serving.