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Tartiflette
A creamy potato casserole that is perfect to keep you toasty on a cold winter night.
YIELDS
4
TO
5
Ingredients
- 2 lb yellow flesh potatoes, peeled and cut into large chunks
- 1/2 bunch thyme, picked and chopped
- 1/2 lb bacon, cut into lardons (or use pancetta)
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, finely minced
- 1/2 cup white wine
- 1/2 cup sour cream
- 350 g Reblochon cheese (or use brie)
- Fresh chives, finely sliced, for garnish
Directions
- In a pot with salted water, parboil the potatoes until halfway cooked. Remove, drain and dry well.
- In a large skillet, render out the bacon fat until the lardon is crispy. Remove with a slotted spoon, then add the onions, garlic, and thyme. Sweat for six to eight minutes, then add back the bacon lardons.
- Add the wine and reduce it by half.
- Add the potatoes, then dollop the sour cream all over the top.
- Lastly, cut the cheese into rounds and place it on top to cover. Bake in a 375 oven for 30 to 40 minutes or until golden on top.
- Garnish with fresh chives and more white wine for drinking. Enjoy!
