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Tip: If you can't find Reblochon, you can substitute it for Camembert. Check out the original Tartiflette recipe.
Fill a medium-sized with water, add in a pinch of salt and bring to a boil. Peel the potatoes and cut them into slices.
Boil the sliced potatoes for a couple of minutes in the boiling water. You don't have to wait until they have cooked completely through.
Wash the leek and slice into rings. Remove the outer leaves from the chicory and coarsely chop them up.
Cook the bacon strips with some sprigs of fresh thyme in a medium-sized skillet. No need to add in extra oil or butter.
Add in the sliced leek after a couple of minutes and continue to cook it for 2 - 3 minutes.
Deglaze using a large splash of dry white wine. Cook until the white wine has been evaporated completely. Stir in the heavy cream and season with pepper and salt. Turn off the heat and remove the sprigs of thyme.
Stir in the raw chicory and divide the sliced potatoes on top. Slice the Reblochon into 4 equal pieces and divide each piece lengthwise.
Stack the cheese on top. Continue to cook the tartiflette with chicory in the oven until golden brown, using the highest broiler setting.
If you overcook the tartiflette it will make the chicory lose a lot of its moisture. This will make the tartiflette quite wet, so keep an eye on the dish while cooking.
Garnish with finely sliced fresh chives. Enjoy your meal!