Tartiflette

By Alain Ducasse

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Ingredients (6 people)

Potatoes

2 ¼ pounds (1kg) waxy potatoes

Onions and Bacon

Tartiflette

1 ripe Reblochon cheese
½ cup (100 ml) light cream
butter

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Instructions

Step 1: Potatoes

Peel and wash the potatoes. Immerse in a large pan filled with cold salted water. Bring to a boil and cook for 20–25 minutes. Drain the potatoes when cooked.

Step 2: Onions and Bacon

Peel and finely slice the onions. Cut the pork belly into lardons. Heat the butter in a skillet and sweat the onions for 5 minutes until they turn translucent. Add the lardons and cook for a few more minutes.