Tartiflette twist with potatoes, turkey bacon and reblochon

Turn the oven on to 200 °C right away, it needs to be nice and hot when the dish goes in.

Peel the 0.2 kg of potatoes, cut them into 5 mm slices and drop them into a saucepan of cold water with 1 pinch of salt. Bring to a boil, then let them simmer until a knife slides in with no resistance.

Peel the big onion (250 g) and cut it into thin slices. The potatoes cook in the meantime.

Heat 0.5 tbsp of olive oil in the skillet over medium heat, add the onion and let it brown. Add the 35 g of diced turkey bacon and keep cooking until it's cooked through, with no pink left.

Drain the potatoes, then mix them in the skillet with the onion and bacon. Add 1 cl of thick crème fraîche and 1 pinch of pepper, then pour everything into the baking dish.

Cut the whole reblochon (450 g) in half horizontally, into two rounds. Set both halves on the mix, rind side up.

Bake the dish at 200 °C until the cheese is melted and nicely golden. Let it rest for 2 minutes before serving.