Tartiflette

Peel and slice the potatoes into thick rounds, then boil in salted water for about 15 minutes until just tender. Drain.

Meanwhile, melt the butter in a large pan and cook the sliced onions until soft, about 5 minutes.

Add the lardons to the pan and cook until golden, about 5 minutes.

Pour in the white wine and let it reduce for 2 minutes, scraping up any browned bits.

Preheat the oven to 200°C (400°F).

In a gratin dish, layer the potatoes, the onion and lardon mixture, and the crème fraîche, seasoning with salt and pepper between layers.

Slice the reblochon in half horizontally and lay both halves rind-side up on top of the gratin.

Bake for 20-25 minutes, until the cheese is melted, golden, and bubbling.