Tartiflette

To make this tartiflette recipe, start by preparing all the ingredients.

Peel the potatoes using a peeler.

They can be kept in cold water to prevent them from turning brown.

Place the potatoes in a saucepan filled with water. Add a good pinch of coarse salt.

Bring to a boil...

...and cook the potatoes 'à l'anglaise'. To check if they are done, simply prick the flesh with the blade of a knife. The blade should easily reach the heart of the potato. Once cooked, drain the potatoes and let them cool slightly.

Meanwhile, thinly slice the onion with a slicing knife.

Pour a drizzle of olive oil into a non-stick frying pan...

...and sweat the sliced onion in the olive oil for a few minutes.

When the onion is lightly browned...

...add the lardons...

...and sear them with the onion.

Grease a gratin dish with a knob of butter.

Once the potatoes have cooled slightly, slice them with a knife into rounds about 1/2 cm thick.

Arrange a first layer of potatoes in the bottom of the gratin dish.

Cover with half of the cooked lardons and onion.

Then cover with a second layer of potatoes.

Make sure to arrange the potatoes neatly to create an even layer.

Add the remaining lardon and onion mixture.

Pour in the thick crème fraîche and spread it with the back of a spoon over the entire surface.

Take the reblochon cheese and remove the rind on one of the faces.

Now remove the rind all around the edge of the cheese.

Then cut this reblochon into 8 equal portions.

Place the reblochon triangles on the crème fraîche...

...like this.

Add the equivalent of a small glass of white wine (this addition remains optional).

Bake in a fan-assisted oven, preheated to 250°C...

...and cook until the cheese is melted and browned. At the end of the cooking time, take the tartiflette out of the oven and serve it in its dish. Bon appétit!