Serves 6
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To serve:

  1. Bring a large pan of salted water to a boil and cook the potatoes for 6-8 minutes until slightly tender. Drain and set aside to cool slightly.
  2. Melt the butter in a pan over a medium heat and cook the onion for 4-5 minutes until translucent. Add the pancetta and cook for another 3-4 minutes, stirring regularly.
  3. Turn the heat to high and add the wine, stirring and scraping any sticky bits from the bottom using a wooden spoon. Bring to a simmer and cook for 1-2 minutes until the liquid has almost completely evaporated. Remove from the heat and stir in the cream. Season with black pepper.
  4. Preheat the oven to 240˚C/220˚C fan/gas mark 9. Slice the potatoes.
  5. Lightly grease a baking dish with butter. Arrange half of the potato slices in the bottom of the dish. Add half of the onion and pancetta mixture. Repeat these layers a second time.
  6. Slice the Reblochon horizontally into two circles. Place these on top, rind side-up.
  7. Bake the tartiflette for 10-15 minutes until the crust on top is golden and the sauce is bubbling around the edges. Allow to rest for five minutes, then serve with dressed green leaves.

Note: Smoked bacon lardons can be used as an alternative to pancetta, if you wish.

Nutrition Facts

Per serving: 594kcals, 37.5g fat (18.2g saturated), 31.1g carbs, 3.2g sugars, 27.2g protein, 4.4g fibre, 1.27g sodium

You can find Reblochon in some supermarkets as well as specialist cheese stores. If you can’t find it, you can use a good Camembert instead.