Tartiflette
A Savoyard potato bake with smoky bacon lardons, onion, white wine and melted Reblochon cheese.
Ingredients
- potato1 kg
- smoked bacon strips200 g
- onion2 pcs
- dry white wine100 ml
- Reblochon1 pcs
- ground black pepper1 to taste
- ground nutmeg1 pinch
Instructions
Peel 1 kg of potatoes and cut into chunks. Peel 2 onions and slice into rings.
In a large dry skillet, fry 200 g of smoked bacon lardons with the onion for about 3 minutes, until they start to turn golden. Add the potatoes and cook over medium heat for about 20 minutes, stirring occasionally, until almost tender.
Preheat the oven to 200°C. Pour in 100 ml of dry white wine, deglaze the pan and cook for another 5 minutes to let the alcohol evaporate. Season with pepper to taste and, if you like, a pinch of nutmeg; the bacon is already salty enough.
Slice 1 Reblochon in half horizontally, leaving the rind on. Cut one half into small pieces and set the other half aside for the top layer.
Transfer the potato and bacon mixture to a baking dish and mix in the diced Reblochon.
Place the reserved Reblochon half on top, rind facing up, and bake for 15–20 minutes at 200°C, until the cheese is fully melted and golden.
Serve the tartiflette hot.
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