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Tartiflette
A savoury and comforting side dish made with hearty potatoes, white wine, and Reblochon.
YIELDS
5
TO
6
Ingredients
- 1.5 kg yukon gold potatoes
- 3 tablespoons unsalted butter, divided
- 2 medium yellow onions, thinly sliced
- 1/2 cup bacon, cut into batons
- 1/2 cup dry white wine
- 1/2 cup creme fraiche
- Kosher salt, to taste
- 2 pinches ground nutmeg
- 2 pinches white pepper
- 500 g Reblochon, cut horizontally into two wheels
Directions
- Preheat the oven to 400 F, and butter a medium-sized baking dish (11-inch by seven-inch) with one tablespoon of butter.
- Add potatoes to a large pot and cover with cold water. Bring to a rolling boil and cook for 20 minutes. Drain, and plunge potatoes into ice water. Peel the potatoes and slice them into one-quarter-inch rounds.
- Add two tablespoons of butter to a large frying pan on medium heat. Once melted, add sliced onions and cook for six to seven minutes or until translucent. Then add the bacon and continue cooking until the onions take on a golden hue.
- Pour in the white wine and continue stirring until almost all the liquid has evaporated from the pan. Off the heat, stir in the creme fraiche and season lightly with kosher salt.
- Arrange half of the sliced potatoes in the baking dish, and pour half the onion/bacon mixture over the top. Sprinkle on a pinch of nutmeg and white pepper over the top.
- Arrange the remaining potatoes on top, and layer on the rest of the onion/bacon mixture. Again, sprinkle a pinch of nutmeg and white pepper over top.
- Arrange the rounds of Reblochon on the surface of the tartiflette. Bake for 25 to 30 minutes or until the surface is golden brown. Enjoy!
