Tartiflette (Savoyard potato and Reblochon gratin)

Preparation

1. Peel and dice the potatoes, rinse well and pat dry in a clean cloth. Preheat the oven to 200 °C (conventional).
2. Heat the oil in a large frying pan and soften the onions in it. Add the potatoes and fry until golden brown all over.
3. Add the bacon to the potatoes and finish frying. Blot up excess fat with kitchen paper, deglaze with the white wine, let it reduce briefly and season with pepper and a little salt.
4. Scrape the rind of the Reblochon and cut the cheese in half horizontally (or into quarters). Rub a baking dish with the peeled garlic clove.
5. Fill the dish with half of the potato mixture, lay half of the cheese on top, then the rest of the potatoes, and finally the remaining cheese rind side down on the potatoes.
6. Bake in the oven for about 20 minutes, until the cheese has melted and is golden brown; a fresh green salad goes well with it.

Drink with it

• White wine · excellent match

  White wine from Savoie (Apremont, Chignin, Roussette de Savoie), cool

  The firm acidity of Jacquère cuts through the Reblochon and bacon fat; glass and plate come from the same region.

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• Red wine · good match

  Mondeuse from Savoie, lightly chilled

  Peppery fruit and little tannin suit the smoked bacon without working against the cheese.

• Sparkling wine · good match

  Crémant de Savoie or Crémant, brut

  Bubbles and acidity refresh the palate after every rich bite.

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• Pale lager · good match

  Helles or Pils, well chilled

  Carbonation and a fine bitterness wash cheese and bacon fat from the palate.

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