Tartiflette Savoyarde — Potato and Reblochon Gratin

Instructions

1. Boil the potatoes in their skins in well-salted water until just tender when pierced, 20 minutes. Drain, cool slightly, then peel and cut into 5 mm slices.
2. Preheat oven to 200 °C. Rub a 30 × 20 cm gratin dish with the cut garlic, then butter it.
3. Render the lardons in a large frying pan over medium-high heat for 5 minutes until lightly golden. Remove and set aside, leaving the fat in the pan.
4. Sauté the onions in the lardon fat for 12 minutes until soft and caramelised. Add the white wine and simmer for 3 minutes until evaporated. Season with black pepper.
5. Layer half the potato slices in the gratin dish. Spread the onion mixture and lardons over the top. Layer the remaining potatoes. Dot with crème fraîche.
6. Halve the Reblochon horizontally. Place both halves rind-side up on top of the potatoes, covering the surface as much as possible.
7. Bake for 25–30 minutes until the cheese is completely melted, bubbly and beginning to brown. Serve straight from the dish with a sharp green salad and cornichons.

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