Tartiflette by Severin Corti

1. Fry the bacon gently in a little butter until crisp, then remove and set aside. Using the same pan, sauté the onions with a pinch of salt in the remaining butter over medium heat until soft but not browned, about 15 minutes. Deglaze with white wine and reduce until nearly evaporated.
2. Lightly butter a ceramic or enamel baking dish. Arrange a layer of sliced potatoes on the bottom and season with freshly ground pepper. Spread half of the onion-and-bacon mixture over the potatoes, adding half of the lightly whipped cream if using. Repeat with the remaining ingredients to form a second layer.
3. Quarter the Reblochon cheese and place on top. Bake at 180°C for about 20 minutes, until the cheese is melted, creamy, and lightly golden. Serve immediately — ideally with a crisp salad and a glass of dry white wine.

Bon appétit!