Tartiflette — Savoyard Potato, Bacon & Reblochon Gratin

Tartiflette is a rich gratin from the Savoie region of the French Alps, made of sliced potatoes, lardons (smoked bacon) and onions, topped with a whole Reblochon cheese that melts down through the dish in the oven. White wine and crème fraîche add richness. It's classic mountain comfort food — hearty, gooey and warming — and a favourite après-ski dish. Though it feels traditional, the modern recipe was popularised in the 1980s by the Reblochon producers' union to boost cheese sales.

Reblochon is a soft, washed-rind cow's-milk cheese from Savoie, and it's what defines tartiflette's flavour and melt, so use it if you can (look in a good cheese shop or deli). If it's unavailable — or where raw-milk Reblochon can't be sold — substitute another washed-rind or Alpine melting cheese such as a young Raclette, Tomme de Savoie, or even a ripe Camembert/Brie in a pinch. It won't be strictly authentic, but the dish will still be deliciously gooey.

Cut the whole Reblochon in half horizontally and lay the halves rind-side up (cut, creamy side facing down into the potatoes). This way the soft interior melts down through the dish while the rind, on top, holds the cheese together and turns golden and bubbling. Scrape the rind lightly first to clean it, but don't remove it — the rind is edible and helps with that lovely browned top. Don't cut the cheese into small pieces; the half-and-half method is traditional.

Use waxy or firm potatoes (like Charlotte, Yukon Gold or other salad/boiling potatoes) that hold their shape when cooked, rather than floury baking potatoes that fall apart. Parboil them in their skins until just tender but still firm, then slice them — this way they finish soft and creamy in the oven without turning to mush. Slicing them fairly thick also helps them keep their structure under the melted cheese.

Because tartiflette is so rich, it's almost always served with a sharp green salad dressed in a mustardy vinaigrette to cut through the cheese and bacon. Cornichons, pickled onions and charcuterie (cured meats) are classic alongside, and a crisp, dry Savoie white wine like Apremont is the traditional pairing. It's a one-dish meal — you don't need much else, just something acidic and fresh to balance all that molten Reblochon.