Tartiflette

Ingredients:
1 kg potatoes
1 French reblouchon cheese of 500gr.
200gr bacon
3 onions, cut to small pieces
butter
olive oil
salt and pepper
thyme
150ml creme fraiche (1 small cup)
2 toes of garlic
1 bottle white Pinot wine
2 small buns (brown)
salad or aspergus

Preheat oven to 220gr.C.
Wash potatoes and cut in small slices of 1/2cm. Cook in salted water for 10min (must still be firm).

Heat oliveoil in pan, fry onion and garlic. Bake the bacon until it gets a little bit of colour. Add wine and creme fraiche. Bring to taste with salt and pepper and a little bit of thyme.

Butter the ovendish. Put 1 layer of potatoe slices in the bottom, add the sauce, add another layer of potatoes, and so on.

Cut reblouchon cheese over the middle so you get 2 round pieces of the same size.
Put on top of the ovendish, with crusts facing up.

20min in oven, remove the crusts (edible), 10min in grill oven (highest position)

Crust can be put on the bread.
Serve with salad and bread.