Potato gratin

Ingredients for 4 servings:

• 1,000 g potato(s), waxy
• 1 piece(s) of cheese (Reblochon)*
• 150 g smoked bacon, cut into strips
• 10 cl crème fraîche
• 1 onion(s)
• Salt
• pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Tartiflette

Preparation: Peel the potatoes and boil in salted water until soft. Let cool slightly. Slice the onion into rings and sauté in oil in a pan, add the bacon and fry for a few minutes. Thoroughly butter a baking dish. Cut the potatoes into not-too-thin slices and arrange them on the bottom of the baking dish. Top with half of the bacon and onion mixture, then the remaining potato slices, and finally the remaining bacon and onion mixture. Pour the crème fraîche over the potatoes. Remove the rind from the cheese (you can use the cheese with the rind if you like). Cut the cheese in half horizontally and place the two halves on top of the potato, bacon, and onion mixture. (Add a small glass of dry white wine from Savoy, if desired.) Place in a preheated oven (220°-250°C). Bake for about 15-20 minutes (cheese should be melted and have a golden brown color) Serve hot *Reblochon is a cow’s milk cheese from the Savoy Alps near the Swiss border Reblochon is round, 3 to 3.5 cm high with a diameter of about 14 cm and a weight of about 450 g. The wheel is light yellow, soft, creamy and nutty in flavor, the natural rind is white with pink speckles and is edible The fat content is about 50% i. dry matter.