French · Pork

Tartiflette

Name: Tartiflette
Cuisine: French
Ingredients: 1.2 kg Waxy potatoes; 250 g Smoked bacon; 300 g Onions; 20 g Butter; 150 ml Dry white wine; 150 g Crème fraîche; 450 g Reblochon cheese; 2 g Ground black pepper; 8 g Salt; 2 litres Water

Servings

Ingredients

Waxy potatoes1 ¼ kg
Smoked bacon250 g
Onions300 g
Butter20 g
Dry white wine150 ml
Crème fraîche150 g
Reblochon cheese450 g
Ground black pepper2 g
Salt8 g
Water2 litres

Original recipe serves about 4.

Method

1
Heat the oven to 200°C. Peel the potatoes, cut into thick slices and place in a saucepan with the water and salt. Bring to a boil and simmer for 10–12 minutes until just tender; drain well.
2
Fry the diced bacon in a large pan for 5 minutes. Add the butter and sliced onions and cook for 10 minutes until soft. Pour in the wine and simmer for 3 minutes.
3
Fold the potatoes, crème fraîche and pepper into the bacon mixture. Transfer to a baking dish. Cut the Reblochon horizontally into two discs, then into wedges, and arrange over the potatoes with the rind facing up.
4
Bake for 20–25 minutes until bubbling throughout and golden. Rest for 5 minutes, then divide into four portions.

Recipe source: TheMealDB