Tartiflette

Preheat oven to 180 C.

In a large pot, boil 1 kg potatoes for 20 minutes.

Remove potatoes from heat, drain, and leave to cool.

Cut potatoes into small pieces and set aside.

In a skillet, sauté 250 g pancetta (diced) until browned. Drain, and leave 1 Tbsp of fat in the skillet.

Add 1 onion (thinly sliced) and cook in the leftover fat until golden brown, about 5 minutes.

Add pancetta and 150 ml white wine to the pan and cook for another 5 minutes.

Add potatoes and season with coarse salt and black pepper (freshly cracked).

Remove the potato mixture from heat and spoon half into an ovenproof dish.

Place half the 500 g Reblochon (sliced) on top of the potato mixture.

Spoon the remaining potato mixture on top of the cheese, then top with the remaining cheese.

Bake tartiflette until golden brown and bubbling, about 20 minutes.

Serve hot.