Tartiflette

Directions

1. 1
   1. Boil the potatoes in salted water until just tender. Slice when cool enough to handle, and set aside.
2. 2
   2. Saute the onions, bacon and ham in melted butter. 3-5 minutes.
3. 3
   3. Stir in the wine, season with salt and pepper as desired, and saute 2 minutes more.
4. 4
   4. Rub the butter (or oil) and garlic over the entire inside surface of the gratin pan.
5. 5
   Reserve the remaining garlic for another use.
6. 6
   4. Layer the sliced potatoes in the gratin pan.
7. 7
   5. Add the creme fraiche to the onion bacon mixture just before transferring to the gratin pan.
8. 8
   6. Slice the Reblochon in half with a sharp knife and place the two flat pieces, rind side up, on top of the potatoes.
9. 9
   7.Place into the 400 F oven and bake for 10 minutes.
10. 10
    8. Turn the heat down to 350F and bake 20 more minutes
11. 11
    9. Serve immediately with a salad dressed in walnut vinaigrette, crusty bread, and perhaps the the wine with which you cooked.