Reblochon tartiflette with potatoes and bacon

Method

1. 1

   Slice and boil potatoes

   Cut potatoes into 8 mm slices. Start in cold water, bring to a boil and simmer 10–12 minutes until almost tender.

   
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   Reblochon tartiflette with potatoes and bacon: Slice and boil potatoes

2. 2

   Drain carefully

   Drain and let steam-dry for 5 minutes. Preheat a conventional oven to 200 °C / 400 °F.

   
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   Reblochon tartiflette with potatoes and bacon: Drain carefully

3. 3

   Brown the bacon

   Cook bacon in a wide dry skillet over medium heat for 5 minutes, stirring, until fat renders and edges brown.

   
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   Reblochon tartiflette with potatoes and bacon: Brown the bacon

4. 4

   Add onion and wine

   Add sliced onion and cook 8 minutes. Pour in 100 ml wine and simmer 3 minutes to reduce the liquid.

   
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   Reblochon tartiflette with potatoes and bacon: Add onion and wine

5. 5

   Prepare the cheese

   Split Reblochon horizontally, keeping its rind. Cut one half into chunks and the other into two pieces for the top.

   
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   Reblochon tartiflette with potatoes and bacon: Prepare the cheese

6. 6

   Assemble the dish

   Rub the dish with halved garlic. Combine potatoes, bacon, onion, pepper and cheese chunks. Lay remaining cheese on top, rind-side up.

   
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   Reblochon tartiflette with potatoes and bacon: Assemble the dish

7. 7

   Bake until bubbling

   Bake at 200 °C / 400 °F for 20–25 minutes until potatoes are tender and cheese is melted and golden. Cover loosely if browning too fast.

   
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   Reblochon tartiflette with potatoes and bacon: Bake until bubbling

8. 8

   Rest and serve

   Rest outside the oven for 5 minutes. Serve six hot portions, scooping potatoes, bacon and cheese from the full depth.

   
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   Reblochon tartiflette with potatoes and bacon: Rest and serve

The step photos are illustrative.