Tartiflette

Last week I was sustained by this wonderful heaven.
The poor person's version is to buy a round of Tartiflette rather than the more expensive pukka Reblochon from Haute-Savoie, which I have to divulge is infinitely superior especially with a local white wine.
Anyway, not being on the ski slopes........
In a pan sautée onions and just before they are ready add lots of crushed fresh garlic to golden up.
In a pan cook until just soft some sliced Cherie or other variety of waxy potatoes with skins on.
Now in my version for the very first time I sautéed aubergine finely chopped.  Trés originale je pense!
Layer all the vegetables in a pan that you have oiled. I added dried sage and seasoning between the layers. Press down. Pour in a dash of white wine.  Cut the round of cheese horizontally through the centre and position the gooey side down onto the potatoes. Now, if you have another round of cheese you could quarter one, to position it onto any potatoes that won't get a slurp of cheese!  Bake in a reasonably hot oven but if cooking too quickly turn the heat down and wait a little longer!
N.B. Basically, it is a cheese and potato pie so you could try any melting cheese but nothing replaces the smell and taste of Alpine comfort dairy food!