Tartiflette
Tartiflette
Ingredients
- 1 3/4 lb (800 g) Yukon Gold potatoes, peeled and cut into chunks or baby potatoes, halved
- 6 oz (170 g) bacon, diced
- 1 onion, diced
- 1 clove garlic, finely chopped
- 1/2 cup (125 ml) white wine
- 1/4 cup (60 ml) 35% cooking cream (optional)
- 1/4 teaspoon ground nutmeg
- 1 whole Reblochon cheese wheel (see note)
Instructions
- Place the potatoes in a pot. Cover with cold water. Season with salt. Bring to a boil and simmer until tender. Drain and let cool.
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a large oven-proof skillet (see note) over medium-high heat, lightly brown the bacon. Add the onion and garlic and cook, while stirring, until the onion is soft. Add the potatoes and deglaze with the wine. Lightly season with salt and pepper, keeping in mind that Reblochon is quite a salty cheese.
- Drizzle the cream over the potatoes. Sprinkle with nutmeg.
- With a knife, scrape some of the rind from the cheese. Cut the wheel in half horizontally. Place the two pieces of cheese side by side on the potatoes, cut-side down.
- Bake for 25 to 30 minutes.
- Serve the tartiflette hot. Serve with a green salad, if desired.
Tartiflette