March 2008 – Recipes (Tartiflette)

Ingredients

• 1.2 kg potatoes
• 200 g diced bacon
• 1 onion
• 1 reblochon cheese
• 2 tablespoons crème fraiche
• 1 bottle Apremont (Savoy white wine – if you can’t find this get an Alsace or German dry white wine)

Serves

• 4

Method

1. Prepare all the ingredients.
2. Peel and boil the potatoes. Drain and leave them to cool (do not refresh).
3. Finely chop the onion and sweat in a little oil.
4. Add the smoked bacon and sweat for a few more minutes.
5. Butter a gratin dish.
6. Cut the potatoes in thick slices and cover the bottom of the dish with half of them.
7. Add half the onion and bacon.
8. Add the remaining sliced potatoes and then the onion and bacon. Spread the cream on top.
9. Halve the reblochon cheese lengthwise so that you have two “wheels” of cheese and place the two halves on top of the potato and bacon/onion mix.
10. Optionally, add a glass of dry white wine.
11. Bake the dish in a very hot oven (220-250°C or 428-482°F) until the cheese melts and browns on the surface.
12. Serve immediately.