Joolsburger & Lunge beat me to it
Tartiflette
Serves: 4-6
Preparation time: 25 minutes
Cooking time: 1½ hours
Ingredients
50g unsalted butter
175g bacon or lardons
1kg waxy potatoes peeled and sliced to a 3mm thickness
Salt and freshly ground pepper
250g Reblochon cheese
568ml carton double cream
6 bottles of Amstel beer
Instructions
Open beer
Heat oven to 150°C/gas 2. With half the butter, grease a shallow baking dish, about 25 x 30cm.
Add chopped bacon / lardons to a frying pan. Fry for about 5 minutes until crisp and brown. Remove and drain on kitchen paper.
Open beer
Toss the potato slices with salt and pepper. Arrange half in a layer in the dish. Sprinkle with the bacon. Top with half the cheese, season again (remember the bacon is salty already). Top with the remaining potatoes. Pour enough cream over the top to just cover the potatoes – you may not need it all. Dot with the remaining butter.
Bake for about 1¼ hours, whilst drinking 2 more beers, or until the potatoes are tender. Dot with the remaining cheese, and return to the oven until brown and bubbling (about 15 minutes). Remove from the oven, cover with foil and leave for 10-15 minutes before serving with remaining beer.