Tartiflette

Name: Tartiflette
Ingredients: 1 1/2 cups strong cheese, crumbled and firmly packed (reblochon if you can find it although emmenthal, muenster or gruyere will work as well); 1 kg waxy potato (red ones are good); 200 g lardons (diced smoked bacon); 1 onion; butter; 1 cup white wine; 4 tablespoons cream; salt; pepper

9 ingredients

10 steps

Ingredients

1 1/2 cups strong cheese, crumbled and firmly packed (reblochon if you can find it although emmenthal, muenster or gruyere will work as well)
1 kg waxy potato (red ones are good)
200 g lardons (diced smoked bacon)
1 onion
butter
1 cup white wine
4 tablespoons cream
salt
pepper

Directions

1

Cook the potatoes in boiling water until a little undercooked.
2

Reserve.
3

Melt the butter in a saute pan and gently cook sliced onion and lardons, without letting them brown.
4

Slice the potatoes thickly, add them and continue to cook gently for 10 minutes.
5

Add the white wine and allow to reduce.
6

Season with salt and pepper.
7

Preheat the oven to moderately hot, butter a gratin dish, and put the potato mixture in it.
8

Pour over the cream.
9

Place the cheese on top and put in the oven for 15-20 minutes, until the cheese has melted into the potatoes.
10

Serve with a lightly dressed green salad.