Reblochon tartiflette

• 400 g kipfler potatoes, unpeeled
• 3 onions
• 6 chives
• <

Cook the potatoes in boiling water in a flameproof casserole dish for 20 minutes. Drain and cut in half.

Peel and chop the onions and chop the chives.

Thinly slice the Reblochon.

Sauté the bacon with the onions over low heat in the flameproof casserole dish. Add the potatoes, Reblochon cheese and chives.

Add the white wine and cook for 15 minutes over low heat.</