Ingredients:

• 1 kg waxy potatoes
• 1 pack bacon lardons (smoked or unsmoked)
• 200 g onions
• 1 reblochon cheese 
• 100 g cream (optional, traditional versions often omit it)
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 200°C (390°F).
2. Prepare the potatoes: Peel, dice into cubes, rinse, and set aside.
3. Cook the base: Finely slice the onions and sauté them gently in olive oil until translucent. Add the diced potatoes and cook for a few minutes. Stir in the lardons and continue cooking until the potatoes begin to soften. Add the cream (if using) and mix well.
4. Prepare the cheese: Lightly scrape the rind of the reblochon to refresh its surface, then cut it in half horizontally.
5. Assemble the dish: Transfer the potato mixture into an ovenproof dish. Place the reblochon halves on top, rind-side up and cut-side facing down onto the potatoes.
6. Bake for 25 minutes, until the cheese is melted and the top is golden and bubbling.
7. Serve hot, ideally with a simple green salad to balance the richness.

Top Tip: For the most authentic flavour, choose a farmhouse reblochon. It melts beautifully and gives the dish its signature creamy, nutty taste.

Bon appétit !