Tartiflette

Instructions

1. 1
   Boil the peeled, cubed potatoes in a large pot of salted boiling water for 10-12 minutes. They should be cooked through but remain firm enough to hold their shape. Drain completely and set aside.
2. 2
   In a large skillet over medium heat, fry the smoked bacon lardons without adding extra oil until they render their fat and turn crisp and golden brown. Remove the lardons from the pan, leaving the rendered fat inside.
3. 3
   Add the sliced julienne onions into the same skillet with the bacon fat. Cook slowly over low heat for 10 minutes until soft, sweet, and translucent.
4. 4
   Increase the heat slightly and pour in the dry white wine to deglaze the skillet. Let the alcohol bubble and reduce by half (about 3-4 minutes). Turn off the heat and stir the cooked bacon lardons back into the onion mixture.
5. 5
   Preheat your oven to 200°C (400°F) with top and bottom heating elements active.
6. 6
   Take a round clay terracotta baking dish (matching the one in `tartiflette.png`) and grease the interior lightly with the unsalted butter.
7. 7
   Toss the boiled potato cubes into the clay dish, mixing them gently with the savory onion, bacon, and wine reduction. If using crème fraîche, fold it in gently at this stage. Season with black pepper to taste.
8. 8
   Prepare the cheese: slice the Reblochon wheel horizontally into two large discs, or slice it into long, thick wedges. Arrange the cheese pieces across the top layer, rind facing upwards, covering the potatoes nicely just like in the picture.
9. 9
   Bake at 200°C (400°F) for 20-25 minutes until the Reblochon cheese fully melts into the potatoes, bubbling away into a gorgeous rich yellow-golden top with toasted edges. Garnish the hot center with a single parsley leaf and pink peppercorns right before serving the bubbling clay pot directly to the table.