Tartiflette

This is a very easy and quick dinner that I do for Mr TK, although sometimes I change it and leave out the lardons and put mushrooms in instead - so no  meat!

Potatoes , peeled and thickly sliced - no measurements here, as I just do what is needed

200g chopped bacon or lardons
oil
1 onion , halved and thinly sliced
butter
1/2 of a round of Reblochon cheese - sliced
284ml carton cream/creme fraiche
Glass of white wine
Clove of garlic - chopped
Stock cube

Fry onion and bacon/lardons in a pan, when well cooked, turn the heat down and add some garlic and cook until soft and cooked, but the garlic is not too brown. Add a glass of white wine near the end and allow to bubble and evaporate. 

Peel the potatoes and cook in chicken stock. I prefer to slice the potatoes before cooking, which makes it easier. Drain and allow to cool. Reserve the stock if you want and reduce to a cupful and add a tub of creme fraiche. You can add a little milk to the creme to loosen it a bit. Take half your cheese and cube it smallish, less than 1cm.

Layer potato, bacon mix and cubed cheese. Pour over the creme fraiche and milk/stock and place the rest of the cheese on top - slice the cheese and try and cover the potatoes. Then cook for around 30-40 minutes in the oven until golden.

I normally serve this with a simple salad and some crusty bread!

Sorry, I seemed to have forgot to take a photo of the dish when it was cooked!  So will need to add one another time.