Tartiflette

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and slice potatoes 3-4mm thick and put in a medium pan filled with cold water and 1 tsp salt

Step 2

Cover pot, bring to a boil, then cook 15 minutes. Drain and set aside to steam-dry

Step 3

Fry the onions with the butter in a large frying pan for 5 minutes over a medium heat until softened but not colored.

Step 4

Add the wine and cook until it evaporates. Remove the onions for the skillet.

Step 5

Fry the lardons in the same pan for 5-7 minutes or until golden and crispy, then remove from the pan.

Step 6

Preheat oven to 200°C/180°C fan/gas 6

Step 7

Spread half the onions across the base of a roasting pan, top with half the lardons, then all the potatoes.

Step 8

Finish with the remaining onions and lardons. Drizzle the cream evenly over the top

Step 9

Slice the cheese lengthways, then put on top, the crust facing up. Season to taste with pepper.

Step 10

Cook for 30 minutes until the cheese has melted and is golden on top