Tartiflette

The tartiflette is a Savoyard dish (the Haute-Savoie is the region just south of Geneva) based on Reblochon cheese. In fact, any melting cheese is suitable: for example with a Morbier, you get a morbiflette, etc..
Ingredients . 1 whole reblochon, about 500g . 3 to 4 potatoes . 1 onion . 100 g of lardons . 100 ml of white wine
1. Start by peeling the potatoes. Wash and cut them into thin slices. Cook in salted water.
2. In a pan, saut� (brown) the diced onion with the lardons.Pour with white wine and let it finish cooking.
3. Cut the Reblochon in half horizontally.
4. In a baking dish, arrange a layer of potatoes, a layer of onions bacon, and then a final layer of potatoes. Pour with the rest of juice left in the pan.
5. Place over the half of reblochon, crust up. It is not necessary to remove the crust, quite the contrary, because it grills, and becomes particularly tasty.
6. Bake in a hot oven (180 degrees �C, thermostat 6) for a small half hour. To accompany this dish we recommend a green leaf salad and drink with an Apremont or a Clairette de Die. Having no chances to find these wines in the U.S.A., aproach a typical Savoie wine which is light and dry, very fruity, fresh and very thirst-quenching. The alternative is an Italian wine like a Colli Orientali del Friuli Sauvignon.