Quick tartiflette with bacon and potatoes

Peel the potatoes and cut them into thick 5 mm slices. Keep them in a bowl of cold water so they don't turn dark.

Put the potato slices in the saucepan, cover with cold water and bring to a boil. Cook for 10 min over medium heat, until tender but not mushy. Drain and set aside.

In the nonstick skillet, melt the butter over medium heat. Add the diced bacon and let it brown for 3 min without stirring so it gets crispy. Set aside on a plate.

In the same skillet, cook the sliced onion for 2 min over low heat until translucent. Add half the crème fraîche and stir.

Preheat the oven to 200°C (gas mark 6-7). In the baking dish, layer some potatoes, the bacon, the creamy onion, then the rest of the potatoes. Drizzle the rest of the crème fraîche over the top.

Cut the reblochon in half horizontally. Set both halves on the gratin, rind side up, overlapping them slightly. Season lightly with salt and pepper.

Bake the dish for 15 min until the reblochon is bubbly and golden. Check with the tip of a knife: the potatoes should be tender.