Traditional French Tartiflette with Reblochon Cheese

Ingredients

• 2-3 pounds potatoes peeled and sliced
• 1 large onion thinly sliced
• 1/2 pound bacon cut into lardons
• 1 clove garlic minced
• 1/2 cup dry white wine
• 1 whole Reblochon cheese sliced in half horizontally
• 1 cup heavy cream
• to taste salt and pepper

Instructions

1. 1 Preheat your oven to 400°F (200°C).
2. 2 Boil the sliced potatoes in salted water for about 10 minutes until just tender, then drain and set aside.
3. 3 In a large skillet, cook the bacon lardons over medium heat until crispy, then remove and set aside.
4. 4 In the same skillet, add the sliced onion and minced garlic, cooking until the onion is soft and translucent.
5. 5 Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
6. 6 Layer half of the potatoes in a baking dish, followed by the onion and bacon mixture, then add the remaining potatoes on top.
7. 7 Pour the heavy cream evenly over the potatoes and season with salt and pepper to taste.
8. 8 Place the halved Reblochon cheese on top, rind side up.
9. 9 Bake in the preheated oven for about 20-25 minutes, or until the cheese is golden and bubbling.
10. 10 Remove from the oven and let it rest for a few minutes before serving.