Tartiflette
Prepare up to the end of step 3 a few hours ahead except for the potatoes – don’t cook them in advance, they should be warm when the dish is assembled.
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Cooking tools:
- Oven
- Stove
- Saucepan
- Colander
- Skillet
- Wooden spoon
- Chef's knife
- Cutting board
- Microplane
- Mixing bowl
- Baking dish
- Spoon
Ingredients
- 1.5kg waxy new potatoes (no need to peel)
- 320g oak-smoked bacon lardons
- 3 large shallots, thinly sliced
- 2 garlic cloves, finely grated
- 1 large sprig of thyme, leaves picked
- 75ml dry white wine
- 3 tbsp crème fraîche
- 2 tbsp chopped parsley
- 250g French Camembert or Reblochon
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