Tartiflette (French Potato, Cheese, and Bacon Bake)

Ingredients

1kg (2.2 lbs) waxy potatoes
200g (7 oz) bacon or lardons
1 large onion, sliced
1/4 cup (60ml) dry white wine (optional)
1/4 cup (60ml) heavy cream
1 whole Reblochon cheese (about 450g / 1 lb)
Salt and pepper, to taste

Directions

Boil potatoes in a salted water with thyme until just tender, then let cool and slice into rounds. You can also slice the potatoes before boiling, to make the process faster.

Cook bacon in a pan until crispy. To get the perfect texture I like to chop the bacon into cubes, and start on a cold pan, and to use low heat. This way it won’t burn.

Add onions and cook until soft and golden. Optionally you can also deglaze with wine. Season with salt and black pepper.

Preheat oven to 200°C (400°F).

Layer potatoes and bacon-onion mix in a baking dish, or a oven safe pan.

Add sliced cheese on top (rind side up). Pour cream over everything.

Bake it for 20–25 minutes until golden and bubbling.

Let rest 5 minutes before serving.