Tartiflette
Ingredients
Units
Scale
- 1.5 kg waxy potatoes, skin left on
- 2 tbsp butter
- 1 onion, thinly sliced
- 200 g smoked lardons
- 1 clove garlic
- 150 ml dry white wine
- 200 ml crème fraîche
- 1 wheel of Reblochon (about 6″ in diameter)
Instructions
- Boil the potatoes in well-salted water until just tender to a fork, but not cooked right through. Drain well and leave to cool enough to handle.
- Meanwhile, melt half the butter in a frying pan and sauté the onions and bacon until the onions are soft and both are beginning to brown. Add the garlic and cook another minute.
- Tip in the wine, bring to a simmer, and reduce to at least half.
- Stir in the cream off the heat.
- Preheat the oven to 200C/400F/gas mark six. Cut the potatoes into smallish cubes (roughly 1/2-1″). Heat the remaining butter in a frying pan and sauté them until golden (optional).
- Pour the onion/bacon/cream mixture over potatoes, mix. Top with the Reblochon, cut in half (the long way – like a burger bun), rind facing up.
- Bake for 15 minutes until browned and bubbling (stick it under the grill for five more minutes if you want it really crisp).
Notes
Serve with a green salad and a glass of dry white wine.