French Tartiflette
Ingredients
- 1 kg potato (firm fleshed)
- 500 g reblochon cheese
- 150 g smoked bacon match
- 100 g heavy cream
- 3 onions
- 1 glass dry white wine
- 3 tbsp oil
- 1 tbsp coarse salt
- 10 grains white pepper
- 1 pinch nutmeg
Instructions
- Wash the potatoes thoroughly. Fill a large pot with water and add the coarse salt. Plunge the potatoes into the water and cook for 20 min. after the water has come back to the boil.
- Peel and chop the onions, taking care to remove the germ. Heat the oil in a frying pan and sauté the sliced onions. When translucent, add the smoked bacon matchsticks. Continue cooking, stirring regularly with a wooden spoon, until the onions and lardons are golden brown. Deglaze the pan with the white wine and continue cooking for 5 min. Set aside.
- Preheat oven to th.6-7 (200°C). Cut the Reblochon cheese into long strips. Crush the white peppercorns in a pestle. Peel the cooked potatoes and cut into large slices.
- Butter a large baking dish or small individual containers. Sprinkle with nutmeg and white peppercorns. Divide the potatoes between them, followed by the onions and bacon browned in white wine. Cover with crème fraîche, then spread the cheese slices on top. Place the tartiflette in the oven for 30 min, until the Reblochon cheese forms a golden, gratinated crust.
- Serve your delicious tartiflette piping hot, straight from the oven, accompanied by a green salad with vinaigrette and a glass of Savoy white wine.
- Your traditional Tartiflette is ready. Bon Appétit!