Potato tartiflette

1. Wash the potatoes and pour into a pan with salted cold water. Bring to a boil and cook for 20 minutes. Peel and chop the onions.

2. Heat the oil in the pan and fry the onions. When it turns translucent, add the lardons and cook until brown. Set aside.

3. Preheat the oven at 240°C (th. 8). Crush the peppercorns. Drain and peel the potatoes. Cut into large slices.

4. Buttered a large terrine dish, arrange a layer of potatoes on the base and add a little of the lardon and onions. Cover with a fine layer of reblochon cheese and sprinkle the crushed pepper. Repeat with the remaining ingredients and end with a layer of potatoes covered with grated cheese.

5. Bake the terrine for 15 minutes. Serve with a green salad.

Photo credit : Sucré Salé