Recipe for Tartiflette & Porcini Mushroom

For 8 people : 

1. Peel and cook the potatoes in water. 
2. Thinly slice the onions and garlic.
3. Sauté with a teaspoon of sugar.
4. Then add the lardons, nutmeg, and deglaze with white wine.
5. Remove the potatoes from the heat and let rest.
6. Slice the reblochons into 3.
7. Place a layer of potatoes at the bottom of the dish, then place the central slice of reblochon and the cream.
8. Cover with the mixture of lardons and onion.
9. Put the remaining potatoes, arrange the reblochon tops, the cream, and a little white wine.
10. Cook for 35 minutes at 200°C.
11. Remove from the oven and let cool for a few minutes, then season with some shavings of the Cèpe pencil.