Tartiflette

Method

1. Drop the sliced potatoes into a large pan of boiling water, cook for 3 minutes, then drain and spread out on kitchen paper. Allow to steam dry until cool enough to handle.
2. Set a large frying pan over a medium-high heat and fry the bacon lardons, tossing, until crisp. Remove and drain on kitchen paper, leaving the fat in the pan. Add the butter and turn the heat down to low. Add the onions and cook, stirring occasionally, for 10 minutes or until softened and light golden, then add the garlic and cook for 2 minutes. Kill the heat and stir in the lardons.
3. Heat the oven to 170°C/fan150°C/ gas 3. Arrange a generous layer of potatoes in a 2 litre gratin dish. Scatter over some of the bacon and onion mixture, then lay some cheese slices over the top. Pour over some of the cream and wine, season well with black pepper and a little salt, then repeat the layers until everything is used up. Don’t worry if the mixture isn’t completely even on each layer, but you should end up with a top layer of potatoes covered with cream. Sprinkle with a little sea salt.
4. Cook the tartiflette for 1 hour 20-30 minutes until golden and crisp on top with the cream bubbling through. Remove from the oven and leave for 10 minutes before serving. Serve with charcuterie, pickles and a sharp dressed salad.