Tartiflette twist with bacon and white mushrooms

Turn the oven on to 200 °C, convection if you have it.

Peel the 460 g of potatoes, cut them into 2 cm cubes and drop them into a saucepan of cold water with the pinch of salt. Bring to a boil, then let them simmer until a knife goes through easily, and drain them in the colander.

Thinly slice the onion. Clean the 150 g of mushrooms with a damp cloth and slice them.

In the dry skillet, brown the 110 g of smoked diced bacon over medium-high heat, stirring. Then lift it out of the skillet with a wooden spoon and keep the rendered fat.

In the same skillet, add the olive oil and the onion and let it soften over medium heat. Add the mushrooms, season with pepper and cook until their water has cooked off and they start to brown.

In the skillet, mix the potatoes, bacon and thick crème fraîche (8 cl). Stir for 1 minute to coat everything well, then pour it all into the baking dish.

Cut the reblochon (190 g) in half horizontally, then set both halves rind side up on the potatoes.

Bake at 200 °C until the cheese is melted and nicely golden.

Take the dish out of the oven with oven mitts, then let it rest for 2 minutes before serving.