Tartiflette (Potato Bake with Bacon, Onions and Reblochon)

• 20 g Unsalted butter
• 1.2 kg New potatoes, waxy
• 2 tsp Fine sea salt
• 250 g Bacon, smoked
• 2 medium Yellow onion
• 2 cloves Garlic
• 150 ml Dry White Wine
• 200 ml Double cream
• 1 tsp Black pepper
• 450 g Aged cow’s milk cheese, reblochon-style

1. Heat the oven to 200°C (390°F). Rub the baking dish with the unsalted butter.
2. Put the new potatoes in a large pot, cover with cold water, and add 1 tsp of the fine sea salt. Bring to the boil, then simmer for 15 to 20 minutes until just tender when pierced with a knife. Drain well and leave to steam-dry for 5 minutes.
3. While the potatoes cook, cut the bacon into lardons. Slice the yellow onion and finely chop the garlic.
4. In a large frying pan over medium heat, cook the bacon for 6 to 8 minutes until the fat renders and the edges start to colour. Add the onion and cook for 8 to 10 minutes until soft and lightly golden. Stir in the garlic for 1 minute until fragrant.
5. Pour in the dry white wine and simmer for 3 to 4 minutes, scraping up any browned bits, until reduced by about half. Stir in the double cream, the remaining 1 tsp fine sea salt, and the black pepper, then take off the heat as soon as it is hot but not boiling.
6. Slice the potatoes into 5 to 7 mm rounds. Layer half the potatoes in the baking dish, spoon over half the bacon and onion mixture, then repeat. Pour over any remaining creamy pan juices.
7. Cut the aged cow’s milk cheese into thick slices and lay over the top to cover most of the surface. Bake for 25 to 30 minutes until bubbling at the edges and deeply golden on top. Rest for 10 minutes before serving so the sauce thickens slightly.

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