Tartiflette

We had this traditional savoyard dish tonight and it occurred to me that it doesn't appear on my blog. This is an excellent dish, full of calories and saturated fats but who cares. Great on the ski hill and great when you're not. The ingredients include Reblochon which isn't widely available but I have seen it at Booths (the northern equivalent of Waitrose, only better) and some French/Farmers' Markets.
What you will need for this week's recipe:

1. 1kg Potatoes; new potatoes like charlottes,
2. Two Medium-Large Onions,
3. 250g Reblochon; yummy cheese,
4. Butter,
5. Cream; double's best,
6. Lardons*; small offcuts of Bacon,
7. Pancetta*,
8. Mushrooms*,
9. Anything else that might go*.

* = optional

1. Preheat the oven to 180C.
2. Peel and cut the potatoes into 0.5cms thick discs. Pop them in a pan of boiling water for 5-7mins.
3. Chop the onions fairly coarsely. Coarsely chop any of the optional ingredients.
4. Drain the potatoes and place into a square pyrex cooking dish thingy, like a roasting tin, with the chopped onions and the optional ingredients.
5. Add a couple of nobs of butter and pour in the cream to fill the gaps.
6. You have 2 options here either:
   1. slice the Reblochon roll in half to make two discs, or;
   2. slice it into 0.5cm thick strips.
7. Place the cheese onto the top of the potatoes and pop the whole lot in the oven for 45mins to an hour.
8. Enjoy with a green salad, french bread and a glass of authentic Gamay (chilled of course).