Tartiflette
An alpine speciality - gratined potatoes, bacon, onions, white wine with generous amounts of Reblouchon cheese. A meal in itself or the perfect sharing side.
Tartiflette (6 portions)
1kg Potato (ratte)
250g Reblochon
1 Onion
200g Pancetta (ventreche)
100g White wine
300g Crème fraiche
Salt + pepper
Boil the potatoes in salted water until cooked, leave to one side to cool slightly before peeling and slicing.
Cut the pancetta into lardons and slice the onion. Cook both in the pan, add the wine and reduce.
Layer the potatoes, bacon + onion mix in a dish adding half of the cheese and crème fraiche in the middle and the rest on top.
Place in a hot oven at 180C until hot and bubbling. Serve straight away.
