I have this gratin dish and absolutely love it!  Le Creuset Heritage Stoneware 1-Quart Oval Au Gratin Dish

Tartiflette

This recipe comes from Donald, who made this recipe while living in Nice France.  Jen and Don discovered a love for French cooking, French wine and cheese and the local street market.

1.2 kg firm potatoes
200 grams bacon lardons
1 onion
1 Reblochon cheese
40 ml creme fraiche
​1 bottle of dry white wine (Apremont or other white Savoie)

1. Peel the potatoes. In a saucepan, cover the potatoes with cold water and bring to a boil (cooking technique called à l'anglaise).  When cooked, drain the potatoes and leave them to cool. (Do not use cold water to cool them!)
2. Slice the onion and sweat in a frying pan with a little bit of oil.  Add the bacon lardons and sweat for a few more minutes.
   
3. Butter a gratin dish.
   
4. Cut the potatoes in thick slices. Place half of the potatoes at the bottom of the gratin dish.  Add half of the lardons and onions.  Add the remaining potatoes, lardons and onions. Spread the crème fraîche on top.
   
5. Cut the Reblochon in half, lengthwise. Place on top of the potatoes. (Optional: pour a glass of dry white wine.)
   
6. Preheat the oven to 220-250°C (gas mark 7-9) and cook until the Reblochon is melted and the surface is brown. Enjoy while hot!