Potato and reblochon bake with bacon (Tartiflette)

1. Heat the oven to 200 °C. Boil the potatoes in their skins until half-tender, peel and cut into rounds.

2. Cut the bacon into small cubes and fry crisp, then add the sliced onion and soften until translucent.

3. Stir in the crushed garlic, pour in the white wine and simmer for a few minutes.

4. Layer the potatoes and the bacon-onion mixture in a buttered dish, season with salt and pepper and drizzle with the cream.

5. Cut the reblochon in half horizontally and lay it on top, rind side up.

6. Bake for about 25-30 minutes until the cheese melts and turns golden; rest a few minutes before serving.

Tip: The après-ski classic of the Savoy Alps. Reblochon gives the characteristic flavour – if you cannot find it, a ripe soft cheese can stand in. A fresh, crisp salad makes it complete, to offset its richness.