Tartiflette Tatin

Perfect comfort food for winter, this tartiflette tatin is served with a salad and a home-made vinaigrette.

450 g (1 lb.) semi-firm cheese with washed rind (such as Baluchon, D’Iberville, Mamirolle or Oka)
500 g (1 lb.) yellow-fleshed potatoes
150 g (1/3 lb.) lardons (or smoked lardons)
1 finely minced onion (or 2 shallots)
20 g (1 tbsp.) butter
100 mL (3/8 cup) white wine
30 mL (2 tbsp.) 35% cream
Salt and pepper
200 g shortcrust pastry

Boil the potatoes in salted water for about 20 minutes. Drain and cool, then peel and slice. Set aside.
Sauté the onions in butter with the lardons until golden.
Add the white wine and reduce slightly, scraping the bottom of the pan. Add the potatoes and cream. Season with salt and pepper.
Pour into a buttered baking dish (or a deep pie plate) and cover the mixture with sliced cheese. Cover with the shortcrust pastry and bake at 200°C (425°F) for 40 minutes.
Invert onto a plate, and serve with a green salad and the vinaigrette (below).