Savoyard Tartiflette with Reblochon, Lardons and White Wine

What you need

• 1 kg (2 lb) firm-fleshed potatoes, such as Yukon Gold, peeled and sliced 5 mm (1/4 in) thick
• 1 clove garlic, halved
• 20 g (1 1/2 tbsp) butter, plus extra for the dish
• 200 g (7 oz) smoked bacon lardons, or thick-cut smoked bacon cut into 1 cm (1/2 in) strips
• 2 medium onions, thinly sliced
• 150 ml (2/3 cup) dry white wine, a crisp Alpine white such as Apremont, if you can find it
• 450 g (1 lb) Reblochon, one whole wheel; Taleggio is the nearest substitute
• black pepper, freshly ground, to taste
• salt, for the potato water

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F). Rub a 2 l (2 qt) gratin dish with the cut garlic, then butter it.

2. 2

   Put the potatoes in a pot, cover with cold salted water and bring to a boil. Simmer until just tender but still firm, 6-8 min.

3. 3

   Drain the potatoes and let them steam dry in the colander.

4. 4

   Fry the lardons in a wide pan over medium heat until golden and cooked through, 6-8 min. Scoop them out and keep the rendered fat in the pan.

5. 5

   Melt the butter in the same pan, then add the onions. Cook over medium-low heat, stirring now and then, until soft and lightly golden, 10-12 min.

6. 6

   Pour in the wine and simmer until it has almost evaporated, 2-3 min. Stir in the lardons and a generous grind of pepper.

7. 7

   Layer half the potatoes in the dish and cover with half the onion mixture. Repeat with the rest. Season lightly, since the lardons and cheese are salty.

8. 8

   Cut the Reblochon in half horizontally to make two thin discs. Lay them rind side up on top, covering the surface.

9. 9

   Bake until the cheese has melted into the potatoes and the top is bubbling with golden spots, 25-30 min.

10. 10

    Rest for 5 min and serve hot, straight from the dish.

Imported from honestcooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.