Tartiflette with Roasted Garlic

01Method

1. 1

   Peel and slice the onion into thin layers. Cut the bacon into small cubes. Peel the potatoes and slice very thinly, using a mandoline slicer if desired.

2. 2

   Heat the oil in a pan. Add the onion and cook with frequent stirring until softened and lightly golden. Stir in the bacon and cook for a few minutes, stirring constantly.

3. 3

   In a large pot, combine the crème fraîche, milk, and thyme leaves. Peel the roasted garlic, mash it into a paste, and stir into the milk mixture. Season with salt and pepper. Bring to a simmer, add the potato slices, reduce heat, cover, and cook gently for 8 minutes.

4. 4

   Slice the cheese thinly with the rind intact. Preheat the oven to 200°C. Fold the cooked bacon and onion into the thickened milk mixture.

5. 5

   Butter a baking dish and spread one-third of the cream and potato mixture on the bottom. Layer the cheese slices over it and repeat until the top is entirely covered with cheese. Transfer to the preheated oven and bake for approximately 1 hour until the potatoes are tender and the top is golden brown. Remove and serve immediately.