- 1.2 Kilograms potatoes, peeled and cut into quarters
- 200 Grams smoked lardons, or smoked streaky bacon cut into small pieces
- 2 large red onions, peeled and diced
- 2 cloves garlic, peeled and diced
- 150 Milliliters dry white wine
- 500 Grams Reblochon cheese
- 6 Tablespoons crème fraîche
- Salt and pepper
Preheat the oven to 400 degrees F. Butter an oven-proof gratin dish or shallow casserole dish.
Boil the potatoes until just soft. Drain them and allow them to cool before cutting into slices.
Fry the lardons, onions, and garlic until the lardons are crisp, and the onions and garlic are soft and translucent.
Add half the wine to the lardons and onions. Turn the heat up and deglaze the wine for 2-3 minutes, until half of it has cooked off.
Add the cooked potatoes to the lardons and onions, and gently mix together. Spoon half of the mixture into the prepared dish.
Cut the Reblochon cheese into cubes.
Scatter half the cheese over the lardon and onion mixture, with the rind facing up. Spoon the remaining lardons and onions over the top. Pour over the remaining wine and spoon the crème fraiche on top. Season with salt and pepper.
Spread the remaining Reblochon all over the top, rind side up again, and bake for 20-25 minutes, until the cheese has melted and the tartiflette is golden brown and bubbling.
Serve hot from the oven with salad, gherkins, and pickled onions.