Tartiflette - UK version
You can use Reblochon (best) or a Camembert (even an old one)
Onions and chunky bacon (lardons) - fry in a bit of olive oil until pretty brown and crispy - as far as you want to go
Slice potatoes (I must admit I use both floury and waxy ones) quite thin
In a lidded dish - a bit of garlic around the dish or just slide it into the potatoes -2 layers of potatoes, then add the onion / lardon mixture on top
Add several spoonfuls of creme fraiche (if wanted - some don't) then another 2 layers of potato slices
I cook this with lid (180C) for 45m- an hour; then take the lid off, slice the Reblochon horizontally as well as vertically and lay on the top
another 20mins or so so the cheese melts thoroughly through the potatoes
bliss!!! PS it's not an old recipe I gather - more recent from skiing sites - but it is lovely for an indulgent supper with a good salad!