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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.. 
. 1 whole reblochon, about 500g
. 3 to 4 potatoes
. 1 onion
. 100 g of lardons
. 100 ml of white wine

Tartiflette - étape 0
1. Start by peeling the potatoes. Wash and cut them into thin slices. Cook in salted water.Tartiflette - étape 1
2. In a pan, sauté (brown) the diced onion with the lardons.Pour with white wine and let it finish cooking.Tartiflette - étape 2
3. Cut the Reblochon in half horizontally.Tartiflette - étape 3
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.Tartiflette - étape 4
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.Tartiflette - étape 5
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.Tartiflette - étape 6

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