Tartiflette Savoyarde Royale

• 2 1/4 pounds potatoes
• 7/8 pound reblochon cheese
• 2/3 pound lardons
• 5 shallots peeled and chopped
• 25 cream cl fresh
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 slices ham french
• pepper to taste
• salt to taste

1. Boil the potatoes in water (do not peel them) as indicated on the packaging.
2. Heat the butter and oil in a skillet and fry the chopped shallots until golden brown (high heat).
3. Add the lardons to the skillet and fry them until ready (4-5min max).
4. Peel the potatoes and chop them into slices about 1cm thick. Then heat some butter on a new skillet and fry them on medium heat until crusty on the outside.
5. Pre-heat the oven to 200C (390F).
6. Line a baking dish with alternating layers of potatoes and lardons/shallots. Then pour the cream in as evenly as possible. Season with pepper, salt and any herbs you may wish to add.
7. Keep the dish hot and throw it in the oven for 30min.
8. About 10-12min in (so with 18-20min left), place the cheese on top of the dish with the skin facing the potatoes/lardons/shallots.
9. Leave to cool for 5min and serve hot.

potatoes, reblochon cheese, lardons, shallots, cream, unsalted butter, olive oil, ham french, pepper, salt

Taken from www.yummly.com/recipe/Tartiflette-Savoyarde-Royale-1482105 (may not work)