Tartiflette Savoyarde

Ingredients

• 1.2 kg waxy potatoes such as Charlotte
• 1 whole Reblochon AOP, about 450 g
• 200 g thick smoked lardons
• 2 onions, finely sliced
• 1 garlic clove, halved
• 100 ml dry white Savoie wine such as Apremont
• 100 ml creme fraiche
• Grated nutmeg
• Salt and black pepper

Before you cook

• Scrub the potatoes and leave them whole in their skins
• Slice the onions thinly
• Halve the garlic clove for rubbing the dish
• Take the Reblochon out of the fridge so it softens

Steps

1. Boil the potatoes in their skins in salted water for 20 minutes, until a knife slides in with slight resistance.
2. Drain the potatoes and leave them until they are cool enough to handle.
3. Peel them and cut them into thick slices about 1 centimetre wide.
4. Fry the lardons in a dry pan over medium heat for five minutes, until browned and their fat has run.
5. Add the onions and cook for eight minutes, until soft and lightly golden.
6. Pour in the white wine and let it bubble for two minutes, scraping the base of the pan.
7. Rub a gratin dish all over with the cut garlic.
8. Lay half the potato slices across the dish, season them with pepper and a grating of nutmeg, then spoon over half the bacon and onions.
9. Repeat with the rest of the potatoes and the rest of the bacon mixture.
10. Spoon the creme fraiche over the top in dollops.
11. Cut the Reblochon in half through its thickness so you have two discs with rind on one side.
12. Lay the two halves on top of the gratin with the rind facing upwards.
13. Bake at 200C for 30 minutes, until the cheese has melted into the potatoes and the surface is blistered and brown.
14. Rest the dish for five minutes, then serve with a sharp green salad and a few cornichons.