Tartiflette

Name: Tartiflette
Ingredients: 1/4 pound sliced bacon, cut crosswise into 1/2-inch lardons; 1 yellow onion, peeled and diced; 8 leaves fresh sage, roughly chopped; 1 1/2 pounds small, waxy yellow potatoes, peeled and cut into bite-size pieces; 1/2 teaspoon freshly grated nutmeg; 1/2 cup creme fraiche; Coarse salt; 1/3 pound Reblochon cheese or any soft, washed-rind cheese such as Brie); 2 tablespoons heavy cream

9 ingredients

9 steps

Ingredients

1/4 pound sliced bacon, cut crosswise into 1/2-inch lardons
1 yellow onion, peeled and diced
8 leaves fresh sage, roughly chopped
1 1/2 pounds small, waxy yellow potatoes, peeled and cut into bite-size pieces
1/2 teaspoon freshly grated nutmeg
1/2 cup creme fraiche
Coarse salt
1/3 pound Reblochon cheese or any soft, washed-rind cheese such as Brie)
2 tablespoons heavy cream

Directions

1

Preheat the oven to 425F.
2

Place the bacon into a large, heavy, ovenproof skillet over medium heat.
3

Cook, stirring occasionally, until all of the fat has nearly rendered and the bacon is just beginning to crisp, 5 to 10 minutes.
4

Add the onion to the skillet and cook, stirring occasionally, until softened, another 10 minutes.
5

Add the sage and potatoes and cook, stirring occasionally, until the onions are quite brown and sticky, almost like a jam, and the potatoes are just cooked through, 20 to 25 minutes.
6

Stir the nutmeg and creme fraiche into the potato mixture and season with salt.
7

At this point you can transfer the potato mixture to a gratin dish or individual ramekins or simply leave them in the skillet.
8

Blanket the potato mixture with slices of the cheese and evenly pour over the cream.
9

Place the skillet in the oven and bake until the cheese has melted and browned, about 15 minutes.