Tartiflette

Directions

1. 1
   Peel potatoes and cut into thick slices, then boil in water with a pinch of salt until cooked.
2. 2
   Drain potatoes and let cool. The slices should be cooked, yet still retain their shape.
3. 3
   Add some olive oil to a frying pan and Saute the chopped onions. Then add the diced bacon and finally the sliced mushrooms, when it's almost finished.
4. 4
   Toss the potatoes with some ground black pepper. Then prepare a buttered gratin dish.
5. 5
   Add a layer of potatoes to cover the bottom of the gratin dish, using about half of the potatoes.
6. 6
   Then add the onions, mushrooms and bacon as a second layer.
7. 7
   Add the remaining potatoes on top of this, plus the optional half a glass of wine, then cover the lot with the double cream.
8. 8
   Slice the reblochon cheese in half (I used fromage roux as a substitute in Japan) and place this on top.
9. 9
   Finally bake in an oven at 250°C or 480°F, until the cheese melts and browns on the surface.