Tartiflette

S�bastien Min is a photographer and passionate of fine cuisine. He sends us friendly his recipe of individual tartiflette. Visit his website
Ingredients . 1 mini reblochon (for 2 persons) . 4 potatoes . 1 onion . 100 g of lardons . 1 knob of butter . 4 tbsp of creme fraiche . salt, freshly ground black pepper
1. Cook potatoes in water, peel and slice. It is possible to brown potatoes in a frying-pan before transferring them to the casserole.
2. In a pan, stir fry the bacon and diced onion.
3. Cut the mini-reblochon in half horizontally
4. In a casserole, arrange a layer of potatoes, a layer of onions-bacon, and then a final layer of potatoes. Add the juice left in the pan. Put a tablespoon of cream on top of everything (during cooking, it will avoid the upper-central part of drying out).
5. Place over half of reblochon, crust up. It is not necessary to remove the crust, quite the contrary, because it grills and becomes particularly tasty. (Attention that the reblochon is smaller than the casserole instead of what the cheese will not melt inside the tartiflette but to the bottom of the oven).
6. Bake in around 180/220�C. Cook looking at the cheese gently melting...
7. Remove from oven when the top is golden brown and cheese is almost fully melted. Present each casserole with a cloth or a towel so as not to burn oneself.