Tartiflette My Way #recipes

Tartiflette a traditional dish from the French Alps but when I lived in the south of France, I live with a family and the lady was from Savoie so she would make it often and I fell in love with it! I was in the French Alps last year and it was even better! I wanted to make my own version and here it is!
The proper cheese is Reblochon but it is illegal here SO I’m using Robiola here but you can use Port Salut or Taleggio. Brie or camembert too but you generally want a milder cheese.
Ingredients:3 lb yukon gold potatoes (peeled).1 large white onion or 2 small/med (sliced).1 shallot (sliced).8 oz lardons or thick cut bacon (cut into strips).1 sprig fresh thyme.1 garlic clove (grated).1/2 tsp herbs de provence.Salt and pepper to taste.8 oz creme fraiche.1/3 cup white wine.2 tsp dijon mustard (borrowed this from notiflette).2 tbsp unsalted butter.1 wheel of Robiola + a few pieces for the sides.
Directions:Preheat a pan for 2 min on medium heat. Add in bacon or lardons. Cook for 2-3 min and lower heat to low. Let the fat render as much as you can. They will be crispier. It will be like 20 min.Remove half the bacon fat and reserve. In that pan add the onions and shallot. Let them caramelize for 25-30 min, mixing often. You qre not going for a full caramelization.Cut your potatoes in half lengthwise and then into half moon shape about 1/2 inch.Add them to a pot of cold water with lots of salt. Bring them to a boil until almost done but you don’t want them fully tender. Strain and set aside.Add the thyme to the onions, mustard, garlic clove and herbs de provence.Deglaze the onions with the wine and let it fully absorb. Add salt to taste.Rub the butter onto a baking dish. Mine is 10.5 X 7.5.Add half the potatoes, top with half of the creme fraiche, add black pepper, half of the onions and bacon. Add the rest of the potatoes, black pepper, remaining creme fraiche, bacon and onions.Slice the Riobiola in half. Place it over the potatoes rind side up.Bake at 400F for 25-35 min.Top with chives.
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