Tartiflette

Ingredients

• 794 gPotato
• 160 gBacon
• 28 gButter
• 170 gOnion
• 60 mlWhite wine
• 90 mlCream
• 0.5 tspSalt
• 1 nach geschmackPepper
• 227 gReblochon

Instructions

1. 1

   Cook and prepare potatoes

   • Boil the potatoes in their skins for 20 minutes until just beginning to soften. Do not overcook. Rinse with cold water to stop cooking.
   • While still warm, peel the potatoes with your fingers. Using a large sharp knife, cut into about 8 mm slices, then roughly cube them.
2. 2

   Prepare and fry the bacon

   • Cut the slab bacon into roughly 6 mm slices, then into lardons.
   • Melt the butter in a large sauté pan and fry the lardons over medium-high heat until crisp and golden. Remove with a slotted spoon and leave the fat in the pan.
3. 3

   Sauté onions

   • Preheat the oven to 180 °C.
   • Cook the onions in the bacon fat over medium heat until wilted and lightly golden. Drain in a sieve, pressing out excess fat, and set aside.
4. 4

   Deglaze and combine

   • Discard excess fat, return bacon and onions to the pan and add the white wine.
   • Cook on high until the wine is nearly evaporated.
5. 5

   Mix potatoes and cream

   • Add the diced potatoes and stir for about 1 minute to combine.
   • Add the cream, salt (about 1/2 tsp) and pepper to taste and stir for another minute.
6. 6

   Assemble, bake and broil

   • Butter a 26 cm (10–11 in) oven dish lightly and add the potato mixture, smoothing the surface.
   • Place the cut Reblochon pieces rind-side up on top to reform a cheese circle. Cover tightly with foil and bake in the center of the oven for 1 hour.
   • Remove foil, stir the cheese into the potatoes, then place under the broiler until the top is golden brown.