Tartiflette
Use any locally produced soft rind cheese if you cannot find reblochon
Makes enough for: 2 people
Ingredients
- 475 g potatoes
- 115 g bacon pieces
- 5 mls olive oil
- 1 shallot, peeled, cut in half and thinly sliced
- 1 clove garlic, peeled and thinly sliced
- 45 mls white wine
- salt and freshly ground black pepper to season
- 90 mls cream
- 200 g fontina, sliced
Method
- Preheat the oven to 200° Celsius
- Place the potatoes into a bain-marie and steam until soft, then set aside to cool slightly
- Place the bacon pieces into a cold, non-stick frying pan and render the fat on a medium to high temperature
- Add the oil and when heated, turn down the temperature slightly and add the shallots
- Sauté until soft then add the garlic and cook until fragrant
- Turn the temperature up, add the wine to deglaze the pan, and cook until most of the wine has evaporated
- Remove from the heat and set aside
- Thinly slice your potatoes then place one layer into an ovenproof dish
- Season generously, then layer with some of the bacon
- Continue to layer and season until all the potatoes and bacon has been used
- Pour the cream over the final layer then place the cheese slices on top
- Place into the oven and bake for 13 minutes
- Remove from the oven and serve