floury potatoes 600g
Jerusalem artichokes 400g
smoked lardons or pancetta 250g
olive oil a little
red onions 2, sliced
crème fraîche 300ml
reblochon 350g

Peel the potatoes and artichokes then steam or boil them in deep, salted water until tender. They take roughly the same time, so you can cook them together. Drain and cut each one into thick slices. Don’t worry if they crumble a little. Cut the pancetta into short, thick pieces. Heat the oven to 180C/gas mark 4.

Warm the olive oil in a shallow pan, add the lardons or pancetta and cook over a moderate heat with the occasional stir, until the fat is golden. Transfer the pancetta to a plate, leaving behind the oil and fat. Peel the onions, then slice thickly. Add them to the oil and pancetta fat and cook for 10 minutes, until pale gold and soft.

Put the sliced potatoes and artichokes in the pan with the softened onions, and continue cooking for 3 or 4 minutes, shaking the pan occasionally, until they have coloured lightly here and there. Stir in the cooked pancetta.

Cut the reblochon into thick slices. Spoon a layer of the potato, onion and bacon into a dish, add a few slices of reblochon then more potato mixture. Finish with spoonfuls of the crème fraîche and, if you wish, a fine grating of parmesan.

Bake the tartiflette for about 40 minutes until bubbling.

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