Tartiflette

Steps

1. 1
   Boil the potatoes whole in their skins in salted water for 15–20 minutes, until just tender. Drain, cool slightly, peel and slice 1 cm thick.
2. 2
   Heat the oven to 200°C. Rub a 25 × 30 cm baking dish with the cut garlic and grease it with the butter.
3. 3
   Fry the lardons in a large frying pan over medium heat for 5 minutes until the fat runs, then add the onions and cook for 10 minutes until soft and golden.
4. 4
   Pour in the wine and let it bubble for 2 minutes, then gently fold in the potatoes and season with pepper and a little salt — the cheese and bacon are already salty.
5. 5
   Tip into the dish and drizzle with the cream.
6. 6
   Cut the Reblochon in half horizontally, then each half in two, and lay the pieces rind side up over the potatoes.
7. 7
   Bake for 20–25 minutes, until the cheese has melted into the potatoes and the rind is golden and bubbling.
8. 8
   Rest for 5 minutes and serve straight from the dish.