Tartiflette

Method

1. Preheat the oven to 200°C (400°F) and lightly grease a small baking dish suitable for two servings.
2. Cut the bacon into lardons and fry them in a skillet over medium heat for about 5 minutes until the fat has rendered and the pieces are lightly golden.
3. Add the onion, sliced thin, to the skillet with the bacon and cook for a further 5 minutes until softened and beginning to caramelize.
4. Layer the turnip slices across the base of the prepared baking dish, then spoon the bacon and onion mixture evenly over the top.
5. Pour the heavy cream over the layered ingredients, ensuring even coverage across the dish.
6. Slice the reblochon cheese in half horizontally and lay it rind-side up over the surface of the dish, covering as much of the filling as possible.
7. Bake in the preheated oven for 25 to 30 minutes until the cheese is deeply golden, bubbling at the edges, and the turnip slices are tender when pierced with a knife.