Tartiflette (potatoes au gratin)

Name: Tartiflette (potatoes au gratin)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1.25 kg waxy potatoes; 3 Vegetable Onions; 250 g streaky smoked bacon; 50 g Butter; 250 ml dry white wine; 7-10 Tbsp black pepper; 200 g Fresh cream; 7-10 Tbsp Salt; 1 package (250 g) Reblochon de Savoie (French semi-hard cheese; 45 % fat in dry matter); 7-10 Tbsp Aluminium foil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1.25 kg waxy potatoes
3 Vegetable Onions
250 g streaky smoked bacon
50 g Butter
250 ml dry white wine
7-10 Tbsp black pepper
200 g Fresh cream
7-10 Tbsp Salt
1 package (250 g) Reblochon de Savoie (French semi-hard cheese; 45 % fat in dry matter)
7-10 Tbsp Aluminium foil

Directions

1
Wash potatoes thoroughly and cook in boiling water for 18-20 minutes. Drain, rinse and peel. Cut potatoes into 3-4 mm thick slices. Peel onions and cut into fine rings.
2
Finely dice the bacon. Heat butter in a large pan. Sauté onions in it over a low heat until translucent. Raise the temperature and lightly brown the onions while turning them. Add bacon and fry over medium heat for another 4-5 minutes.
3
Add potato slices, mix well and fry for another 4 minutes. Douse with white wine, season with pepper and let it simmer a little bit. Stir in crème fraîche and season with salt. Put the potato mixture into an ovenproof dish.
4
Cut the cheese in half horizontally. Place the halves next to each other with the rind facing down on the potato mixture. Cover the mould with aluminium foil. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes.
5
The cheese should have melted well by now. Take it out of the oven, remove foil. Mix well and bake at the same temperature for another 15-20 minutes.