Tartiflette au Reblochon et Lardons

Ingredients

• potatoes (waxy, like Charlotte or Yukon Gold)800g
• Reblochon cheese (whole, 450g wheel)1
• lardons (smoked, thick-cut)200g
• onion1 large
• garlic cloves2
• dry white wine (e.g., Chignin or Sauvignon Blanc)100ml
• butter, unsalted30g
• fresh thyme sprigs3
• salt1 tsp
• black pepper, freshly ground1/2 tsp
• nutmeg, freshly grated1/4 tsp

Directions

1. 1

   Scrub the potatoes but leave the skins on. Slice them into 1cm-thick rounds. Place in a large pot, cover with cold salted water, and bring to a boil. Cook for 10–12 minutes until just tender—don't let them get mushy. Drain and set aside.

2. 2

   While the potatoes cook, preheat your oven to 200°C (400°F). In a large, oven-safe skillet or gratin dish, melt the butter over medium heat. Add the lardons and cook for 4–5 minutes until they render their fat and begin to crisp. Remove with a slotted spoon and reserve.

3. 3

   In the same pan, add the sliced onion and cook for 6–8 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another minute. Pour in the white wine and use a wooden spoon to scrape up the brown bits from the bottom. Let it bubble until reduced by half, about 2 minutes. Turn off the heat.

4. 4

   Layer half the potato slices over the onion mixture. Sprinkle half the lardons, a pinch of salt, pepper, and the nutmeg over the potatoes. Add the remaining potatoes and top with the rest of the lardons. Tuck the thyme sprigs in between.

5. 5

   Take the Reblochon cheese and, using a sharp knife, score the rind in a crosshatch pattern (this helps it melt evenly). Place the cheese, rind side up, right in the center of the dish. Bake for 20–25 minutes until the cheese is completely melted, bubbly, and the edges of the potatoes are golden and crisp. Let rest for 5 minutes before serving—this allows the cheese to set slightly so it doesn't run off the plate.