Tartiflette

INGREDIENTS:

Oval baking dish 13.5x8x2.5 inches

  • 8 ounces thick cut bacon or lardons - diced

  • 2 yellow onions - diced

  • 3 tablespoons unsalted butter

  • 2 pounds Yukon Gold potatoes peeled, diced

  • 1 teaspoon sea salt

  • 1 teaspoon fresh ground pepper

  • 1 cup Savoie white wine

  • 1/2 cup crème fraíche

  • 1 wheel Reblochon (or Delice de Jura)

  • 1 garlic clove - smashed

  • Cornichons

  • Baguette

 

INSTRUCTIONS:

Preheat oven to 400F

  • In large pan over medium low heat cook bacon until tender and lightly crispy, about 5 minutes

  • Stir in onions and cook 5-7 minutes until translucent

  • Stir in butter and diced potatoes

  • Increase heat to medium and cook about 5 minutes until potatoes begin to soften

  • Season with salt and pepper and add wine

  • Cook 5-7 minutes until wine is absorbed

  • Remove from heat and add crème fraíche

  • Scrape any mold of cheese wheel, and cut into 4 even quarters

  • Rub inside of oval dish with crushed garlic and then add 1/2 of the potato mixture

  • Add two cheese wedges, rind side down

  • Add remaining potato mixture, and top with two cheese wedges rind side up

  • Bake about 20-25 minutes until potatoes are fork tender

  • Service immediately with baguette and cornichons