Tartiflette or pêla

For 5

* Steam potatoes with skin on it.
* Peal and cut them in thick slices.
* Brown, in a frying pan, lardons and thin sliced onions.
* Add potatoes.
* Glaze.
* In a dish rubbed with garlic, pour the mixing of potatoes and lardons.
* Scrape the toasted reblochon
* Cut the reblochon in two parts in the diameter side
* Place both sides on potatoes (toasted part over)
* Put it in the oven
* Let the reblochon melt and brown
* Serv with green salad, delicatessen from montain and a good white wine.