Tartiflette

Peel the potatoes and boil in salted water until just tender. Drain them and when they're cool enough, slice.

Heat half the butter and oil together in a frying or saute pan and fry the potatoes until golden. Season with salt and pepper and put them into a shallow ovenproof dish.

Heat the rest of the butter and oil in the same saute pan and cook the lardons over a fairly high heat to colour them well. Turn the heat down, add the onion and cook it until soft and just beginning to colour. Throw in the garlic and cook for another couple of minutes. Whilst cooking add white wine, normally about 1/2 a glass is sufficient.

Cut the reblochon into slices and trim the rind. Dot spoonfuls of creme fraiche all over the potatoes and cover with the slices of reblochon. Bake in an oven, pre-heated to 190 C, for 15 minutes. The cheese should be melted and bubbling. Serve immediately. ?