Tartiflette

• porsi: Serves 6

Bahan-bahan

Salt and black pepper

1kg potatoes, peeled and halved

20g butter, plus extra for greasing

1 onion, sliced

250g pancetta or smoked bacon lardons, chopped

200g creme fraiche

200ml white wine

1 x 220g Reblochon cheese

To serve:

Green leaves dressed with vinegarette

Petunjuk

1 Bring a large pan of salted water to a boil and cook the potatoes for 6-8 minutes until slightly tender. Drain and allow to cool slightly.

2 Melt the butter in a pan over a medium heat and cook the onion for 4-5 minutes until translucent. Add the pancetta and cook for another 3-4 minutes, stirring regularly.

3 Turn the heat to high and add the wine, stirring and scraping any sticky bits from the bottom using a wooden spoon. Bring to a simmer and cook for 1-2 minutes until the liquid has almost completely evaporated. Remove from the heat and stir in the creme fratche. Season with black pepper.

4,Preheat the oven to 220'C/200'C fan/gat (nark 7. Thinly slice the potatoes.

5 Lightly grease a baking dish with butter. Arrange half of the potato slices in the bottom of the dish. Add half of the onion and pancetta mixture Repeat these layers a second time.

6 Slice the Reblochon horizontally into two circles. Place these on top, rind side-up.

7 Bake the tartiflette for 30-40 minutes until the crust on top is gooey and the sauce is. bubbling around the edges. If it begins to look too brown, cover it wit foil. Allow to rest for five minutes, then serve with green leaves dressed with vinaigrette