Croque Tartiflette

Method

1. Peel the potatoes and slice them 5 mm thick. Bring water to the boil in a 18 cm pot on high heat, add the salt and the potatoes, and cook for 5 min, until a knife tip goes in but they don't break. Drain and spread them on a clean tea towel so the steam dries them off.

   Add in this stepWaxy potatoes 200 gSalt (for the potato water) 1 tsp

   high heat

2. Cook the lardons in a dry frying pan over medium heat for 5 min until golden, then add the thinly sliced onion and cook for 6 min more until soft. Season with the pepper and set aside.

   Add in this stepSmoked bacon lardons 60 gOnion ½Black pepper to taste

   medium heat

3. Preheat the oven to 200 °C and line a baking tray with baking paper. Butter one side of every slice of bread and lay half of them on the tray, buttered side down.

   Add in this stepSlices of country bread, 1.5 cm thick 4Soft butter, at room temperature 20 g

   oven

4. Spread the crème fraîche on the bread on the tray, then layer on the potatoes and the bacon and onion. Slice the Reblochon 5 mm thick, rind on, and lay two-thirds of it on top. Cover with the remaining bread, buttered side up, and arrange the rest of the cheese on top.

   Add in this stepCrème fraîche (or sour cream) 2 tbspReblochon (or another washed-rind soft cheese) 140 g

5. Bake in the preheated oven for 10 min, until the bread is golden and crisp and the cheese is molten and oozing. Rest for 2 minutes, then cut diagonally. Molten cheese is very hot, so take care. A green salad and cornichons go perfectly.

   oven