Tartiflette

Source: Felicity Cloake Serious Eats
Serves: 6
Time: 90 mins ish

• 1.3kg waxy potatoes, peeled (try waxy, go with high quality buttery if not)
• 200/300g smoked lardons
• 3 medium onions, sliced for caramelising
• 160ml dry white wine
• 300ml double cream, or crème fraiche
• ~450g Camembert/Reblochon mix. Note Reblochon is sometimes "Fleur Des Alps"
• 3 cloves garlic, pressed

1. Chop onions and lightly caramelise in a little butter, salt, vinegar. May wish to do this with a 30 minute head start on the rest of the recipe.
2. Render lardons, brown not crispy, bacon into bowl, fat into onion pan
3. Reduce wine by half in lardon pan
4. Potatoes peeled (can leave skin on if nice) into half inch slices
5. Simmer the potatoes in pasta-salted water until just tender to a fork and edible, but not cooked right through. Drain well
6. When onions finished, off the heat add cream, wine, pressed garlic, bacon bits into the same pan, and stir, consider heating the cream a little until mixture looks ready
7. Oven to 180C, In casserole dish add potatoes, gently stir in cream mix
8. Cut the cheese in half horizontally, then quartered, place on top, rind up
9. Bake 30-40 minutes until browned and ready
10. Serve with salad, or something, anything healthy