To begin, place the sliced potatoes in a large saucepan of salted water. Bring to the boil and cook for 8–10 minutes until just tender but not falling apart. Drain well and set aside to cool slightly. This ensures the potatoes hold their shape during baking.

In a large frying pan, melt the butter over medium heat. Add the bacon lardons and cook until golden and crisp. Stir in the sliced onion and cook for 8–10 minutes until soft and caramelised. Add the minced garlic for the final minute, taking care not to let it burn.

Pour in the white wine and stir to loosen any browned bits from the pan. Let it simmer for about 3–4 minutes until the liquid has reduced by half. This step enhances depth and introduces a subtle tang that balances the richness of the dish.

Remove the pan from the heat. Add the cooked potatoes to the bacon and onion mixture, tossing gently to coat them evenly. Season well with salt and pepper. Be mindful not to over salt, as the cheese and bacon will contribute their own savoury notes.

Preheat the oven to 200°C (180°C fan). Spoon half of the potato mixture into a buttered ovenproof dish. Spread evenly, then pour over half the cream. Place half of the Reblochon, cut side down, on top. Repeat the layering with the remaining potatoes, cream, and cheese.

Place the dish in the preheated oven and bake for 20–25 minutes, or until the cheese has melted completely and the top is bubbling and golden. For a slightly crisp surface, switch to the grill for the final 2–3 minutes.

Once baked, allow the Tartiflette to rest for about 5 minutes before serving. This short resting time allows the cheese and cream to settle, creating a cohesive and velvety texture.

Serve hot, ideally with a crisp green salad or cornichons to cut through the richness. Tartiflette pairs beautifully with a chilled glass of dry white wine from Savoie.