Tartiflette

Instructions

1. Prepare the potatoes
   Preheat your oven to 400°F (200°C). Place the sliced potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for about 5-8 minutes until slightly tender but not fully cooked. Drain well and set aside.
2. Cook the bacon and onions
   In a large skillet over medium heat, cook the bacon lardons until they begin to brown and release their fat. Add the sliced onions and cook for 8-10 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Deglaze and season
   Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3-4 minutes. Stir in the thyme leaves, nutmeg, salt, and pepper. Remove from heat.
4. Assemble the tartiflette
   Butter a large baking dish (approximately 9x13 inches). Arrange half of the parboiled potato slices in an even layer. Spread half of the bacon and onion mixture over the potatoes, then pour half of the cream on top. Repeat with the remaining potatoes and bacon-onion mixture, finishing with the remaining cream.
5. Add the cheese
   Cut the Reblochon cheese in half horizontally to create two discs. Place the cheese halves on top of the dish, rind side up. You can cut each half into smaller pieces if needed to cover the surface evenly.
6. Bake to perfection
   Bake in the preheated oven for 25-30 minutes until the dish is bubbling and the cheese is melted with a golden-brown crust. If needed, broil for the last 2-3 minutes to get a beautiful golden color on the cheese.