Tartiflette

Ingredients

• xxxx

• - 1 kg of potatoes
  - 200 g of smoked bacon
  - 200 g chopped onions
  - 1 Reblochon well done (when pressed on the side of Reblochon, the finger has to sink a little)
  - Oil (2 tablespoons)
  - Garlic, salt, pepper

Preparation

1Put a large heavy-based saucepan on a medium heat and add 1 tbsp olive oil. Add the pancetta and fry for 10 mins until golden and crisp. Reduce the heat and add the onion and the balsamic vinegar. Cook for 10 minutes till golden brown. Now add the carrot, celery, garlic and rosemary then fry for 10 mins, stirring often, until the veg has softened. Increase the heat to medium-high, add the mince and cook stirring for 3-4 mins until the meat is browned all over

Peel the potatoes, cut into cubes, rinse well, and dry in a clean cloth.
Heat oil in a pan, to melt the onions; Then add the potatoes.
Brown all sides of potato cubes, add the bacon and finish cooking.
On the other hand, scrape the crust Reblochon and cut it in two (or four). Prepare a baking dish by rubbing the bottom and sides with garlic.
Preheat oven to 200 ° C (gas mark 6-7).
In the baking dish, pour a layer of potatoes with bacon, have over half of the Reblochon, and again potatoes.
Finish with the rest of Reblochon (crust to potatoes) and bake for about 20 minutes.
Watch carefully, to prevent the cheese makes too much fat.