Tartiflette
Serves : 4 people
Preparation : 30 minutes
Cooking : 50 minutes
Instructions
Cook the potatoes with their skins on; this helps them retain more vitamins during cooking. It’s best to steam them in a pressure cooker: add 2 to 3 cups of water—it shouldn’t touch the potatoes. Close the lid and heat over high heat until the valve whistles. Reduce the heat and cook for 12 minutes. Once cooked, drain and let the potatoes cool slightly, then peel them.
Finely chop the onion and sweat it over low heat in a skillet with a little oil, covered, for 10 minutes. Keep an eye on it so the onion doesn't burn!
In another skillet, cook the bacon bits over low heat for about 5–10 minutes. They shouldn’t brown; they just need to render their fat. Pour the fat into a container; once it’s cooled, throw it away to protect your drains!
Generously butter a baking dish.
Cut half of the potatoes into thick slices and arrange them in the bottom of the dish.
Add half of the bacon bits and the cooked onions.
Add the remaining potatoes, cut into thin strips, along with the remaining cooked bacon and onion.
Spread the crème fraîche on top.
Cut the Reblochon in half lengthwise and place it on top of the potatoes.
Pour in the white wine.
Bake in a very hot oven (220°C) for about 30 minutes until the Reblochon melts and browns on top.
Enjoy while it's hot!
Notes
WHAT TO DRINK WITH THIS TARTIFLETTE: A white wine from Savoie, or a red wine with subtle tannins, such as a Gamay.