Tartiflette

Instructions

1. 1

   Boil the whole potatoes in salted water until just tender (about 20 minutes). Drain, let cool slightly, and slice into 1/4-inch rounds.

2. 2

   Preheat the oven to 400°F (200°C). Rub a gratin dish with the cut side of a garlic clove.

3. 3

   In a large skillet, fry the bacon lardons over medium heat until crispy. Add the sliced onions and cook in the bacon fat until soft and translucent.

4. 4

   Pour the white wine into the skillet to deglaze, scraping up any browned bits. Simmer until the wine has mostly evaporated, then stir in the crème fraîche.

5. 5

   Layer half the sliced potatoes in the prepared dish. Top with the onion and bacon mixture, then the remaining potatoes.

6. 6

   Cut the Reblochon cheese in half horizontally (like a bagel) and place the halves crust-side up on top of the potatoes. Bake for 20-25 minutes until the cheese is completely melted, bubbling, and golden brown.