Tartiflette

1. Boil the whole unpeeled potatoes in salted water until just tender when pierced but still holding their shape, about 15 to 20 minutes, then drain, cool slightly, peel and slice into thick rounds.
2. Preheat the oven to 200°C (400°F) and rub a baking dish with the cut clove of garlic.
3. Fry the bacon lardons in the butter over medium heat until the fat renders and they begin to crisp, then add the sliced onions and cook until soft and golden, about 10 minutes.
4. Pour in the white wine, scraping up any browned bits, and let it bubble and reduce by half, then season with a little salt and plenty of black pepper.
5. Layer half the potato slices in the dish, spoon over half the bacon and onion mixture, then repeat with the remaining potatoes and bacon, and pour the cream evenly over the top.
6. Slice the reblochon in half horizontally through the middle and lay both halves rind-side up over the surface so the cheese melts down through the layers.
7. Bake for 25 to 30 minutes until the cheese is bubbling and golden brown, then let the tartiflette rest for 5 minutes before serving with a crisp green salad.

You'll use: Oven · Frying pan / skillet · Large pot · Saucepan · Baking dish