Tartiflette

Preparing the ingredients:

1. 1Peel the onions and thinly slice them.
2. 2Peel the potatoes, then cut them into 2 cm thick slices.
3. 3Cut the smoked pork belly into small lardons.

Preparing the tartiflette:

1. 4Sweat the lardons in a pan over medium heat to render their fat.
2. 5Add the sliced onions, mix, and let them lightly brown, still over medium heat.
3. 6Add the potato slices, mix, and sauté for about ten minutes, stirring occasionally.
4. 7The potatoes should be lightly browned and about three-quarters cooked.
5. 8Add the white wine, then mix gently.
6. 9Cook for 5 minutes.
7. 10Cut the reblochon in half horizontally and set the top half aside.
8. 11Cut the rest of the reblochon into 2 cm cubes and place them over the potatoes.
9. 12Add pepper and mix gently so as not to break up the potatoes.
10. 13If the pan used for the potatoes is not oven-safe, transfer the mixture to a baking dish.
11. 14Place the top half of the reblochon over the potatoes, rind facing up
12. 15Bake at 200°C for 20 minutes on the middle rack.