Traditional French Tartiflette with Reblochon Cheese

Ingredients

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

Method

1. 01
   Preheat your oven to 400°F (200°C).
2. 02
   Boil the sliced potatoes in salted water for about 10 minutes until just tender, then drain and set aside.
3. 03
   In a large skillet, cook the bacon lardons over medium heat until crispy, then remove and set aside.
4. 04
   In the same skillet, add the sliced onion and minced garlic, cooking until the onion is soft and translucent.
5. 05
   Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
6. 06
   Layer half of the potatoes in a baking dish, followed by the onion and bacon mixture, then add the remaining potatoes on top.
7. 07
   Pour the heavy cream evenly over the potatoes and season with salt and pepper to taste.
8. 08
   Place the halved Reblochon cheese on top, rind side up.
9. 09
   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.