Tartiflette – potatoes, bacon and Reblochon or Raclette | Searching4Zen

Ingredients

• 1kg / 2lb 4oz Charlotte potatoes, peeled
• 250g / 8oz bacon lardons
• 1 onion, thinly sliced
• 80ml / 1/3 cup white wine
• 125ml / 1/2 cup heavy cream
• Salt and freshly ground black pepper
• 1 whole Reblochon cheese, rind grated and sliced (450g / 1lb)
• Preheat the oven to 220 C / 440 F
• Cook the potatoes in a pan of boiling water until tender, about 20 minutes
• Drain and cool slightly
• Sauté the lardons until about 1/2 sautéed then add the onions and sauté over medium heat until the onions are soft and translucent
• Add the white wine and continue to cook until the liquid has evaporated
• Slice the potatoes into ¼ inch slices and layer half in an oven proof dish
• Add the onion and bacon mixture
• Add the remaining potatoes
• Season with salt and pepper
• Pour over the heavy cream
• Lay the slices of Reblochon on top
• Bake for 15 to 20 minutes until the cheese is golden and bubbling
• Serve immediately with a small green salad and a glass of white wine
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• Bacon
• Cheese
• Dinner
• Main Dishes
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