Tartiflette

Ingredients:

• Unsalted butter at room temperature
• 2 cups Yukon Gold potatoes, sliced ​​into 0.5 cm thick circles.
• 350 g thick slices of bacon
• 1 red onion, peeled and thinly sliced
• 3-4 Swiss chard leaves, washed, stems removed and chopped
• 220 g of Gruyere slices
• 1 cup of cream
• One wheel of Reblochon cheese weighing 220 g, cut into 0.5 cm thick slices.

Preparation:

1. Preheat oven to 375°F (190°C). Bring a large saucepan of salted water to a boil. Grease a 10-inch (25 cm) cast-iron skillet with butter and set aside.
2. Add the sliced ​​potatoes to boiling water and cook until tender, about 10 minutes. Carefully drain the potatoes and set them aside.
3. Place the bacon in a large cast-iron skillet and cook over medium heat until the fat begins to render, about 5 minutes. Add the sliced ​​red onion and continue cooking until the onion is soft, another 5 minutes. Add the Swiss chard, season with salt to taste, and cook until wilted, about 5 minutes.
4. In a greased cast iron skillet, layer a third of the potatoes, half of the Gruyere, then half of the bacon, onion, and chard mixture. Repeat the layers. Finally, top with the remaining potatoes and drizzle with cream.
5. Spread the Reblochon cheese evenly over the potatoes, covering them. Bake until golden brown, about 20 minutes.