Tartiflette

Method

1. 1 Boil potatoes with their skins on for 20 minutes until just cooked, let them cool, then peel and slice them thickly.
2. 2 Pan-fry the bacon to render the fat, then add the thinly sliced onions and sauté for 5 minutes until translucent.
3. 3 Add the potatoes and stir-fry for 5 minutes until coated in oil and golden brown around the edges, then pour in the white wine and simmer until the liquid evaporates.
4. 4 Transfer everything to a baking tray, drizzle with fresh cream, and sprinkle with pepper.
5. 5 Cut the Reblochon cheesecake in half horizontally, with the crust side facing up.
6. 6 Bake at 200°C for 25 minutes, or until the cheese melts, turns golden brown, and bubbles.

With an appliance

• Air fryer 58 min

  Replace step 6: spray oil on the cheese surface, run the steamer at 215 degrees for 15 minutes and rotate the tray after 8 minutes; Reblochon will brown 10 minutes sooner, large trays need to be divided into portions.