Recipe

Tartiflette Recipe

Add Step-by-Step Photos	Vino4dino / All my dishes 1 year, 9 months ago Well worth the effort. Be careful to stir the potatoes gently as to not break them into small peices. Use a digital scale to measure. Prep:20m Cook:75m Servings:4	Vino4dino
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Ingredients

700 g waxy potatoes

half a small wheel of Brie cheese (approx 300-350 g)

160 g dry cured bacon

1 medium onion

120 ml dry white wine

salt (fine and coarse), pepper and butter.

Directions

Boil the potatoes in plenty of water which you'll have salted with coarse sea salt. Calculate approx. 20 minutes from the moment the water starts boiling, the potatoes should be easy to pierce with a fork, but should still be slightly "al dente" in the middle. Meanwhile cut the bacon into lardons and slice the onion as fine as you can. Blanch the bacon lardons one minute in boiling water.

Once the potatoes are cooked, drain them and let them cool till you can hold them comfortably in your hand. Pre-heat your oven at 180°C. Peel them and cut them into 1-1,5 cm thick slices. In a pan melt a good tablespoon of butter and add onions and bacon to it. Cook, stirring, for about five minutes or until both start to brown. Add the sliced potatoes to the pan and cook, delicately stirring from time to time, for about 10 minutes, adding the wine after the first 3-4 minutes.

Transfer the potato mixture to a buttered oven-proof dish. Cut the Reblochon in half length-wise and place the two halves on top of the potatoes with the rind down. Bake in the pre-heated oven for 20-30 minutes, till the cheese forms a nice golden crust on top. Let cool slightly (just to avoid burning your tongue) and serve hot.

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