French Market Recipe 2023 19
Tartiflette
Potato bake topped with Reblochon
Ingredients for 6
- 1 Reblochon from the French Market
- 1 kg potatoes
- 50g unsalted butter
- 175g lardons (bacon or salt pork) cut into small pieces
- 2 onions
- 1 garlic clove
- Ground nutmeg
- Salt and ground Black pepper to taste
- 125 ml dry white wine
- 500ml cream
Directions:
- Preheat the oven to 175C degrees
- Boil the potatoes in their skins until tender max 20 minutes
- Drain the water and slice them into about 3 mm slices (I like to keep the skins off but you can also peel the potatoes if you prefer)
- Cut the bacon into small chunks or thin slices (lardons)
- Fry bacon gently in pan until crisp
- Peel and slice onions finely
- Add onions to bacon and cook gently until translucent
- Add the wine to pan and simmer until wine has reduced
- Add half the cream and cook for a few minutes
- Use an oven proof baking dish that will have sufficient depth to contain the potatoes and cream without overflowing
- Peel garlic and cut in half. Rub the baking dish with the raw garlic, then discard the garlic
- Rub the dish with the knob of butter
- Lay out a layer of sliced potatoes on the bottom of the dish, sprinkle a pinch of nutmeg, salt and ground pepper to taste over the potato
- Spread half the cooked bacon mixture in a layer of the potatoes
- Repeat with another layer of potatoes and a second layer of bacon
- Finish with a layer of potatoes
- Pour the rest of the cream over the dish and shake slightly so it mixes in evenly
- Lightly scrape the surface of the Reblochon to remove the dry whiteness from the surface
- Cut the Reblochon wheel horizontally in half
- Place the two halves, cut side down on top of the potatoes
- Bake in the oven for up to 1 hour until the cheese has completely melted and the top is golden brown
Serve with a fresh green salad and crisp baguette to mop up the sauce and a glass of Pinot Noir from the Pays D’Oc available from the French Market shop or order on line from our website.
Bon Appetit!