I was worried about this one! Because we have never done this in France yet.
But it was fab.
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The Tartiflette recipe is as follows;
Tartiflette
Preparation
20 min
Cooking
55 min
Portions
6
This hearty and melt-in-your-mouth dish features potatoes as its main ingredient, combined with a mixture of bacon and cream. Reblochon cheese is topped and baked until golden brown. Served hot, tartiflette is incredibly comforting.
800 g (1 3/4 lb) of Yukon Gold potatoes, peeled and cut into large chunks, or baby potatoes cut in half
170 g (6 oz) of bacon, diced
1 onion, diced
1 clove of garlic, chopped
125 ml (1/2 cup) of white wine
60 ml (1/4 cup) of 35% cooking cream (optional)
1 ml (1/4 tsp) ground nutmeg
1 wheel of Reblochon cheese
Place the potatoes in a saucepan. Cover with cold water. Add salt. Bring to a boil and simmer until the potatoes are tender. Drain and let cool slightly.
Place the rack in the center of the oven. Preheat the oven to 180°C (350°F).
In a large oven-safe skillet (see note) over medium-high heat, lightly brown the bacon. Add the onion and garlic. Continue cooking, stirring occasionally, until the onion is soft. Add the potatoes and deglaze with the wine. Season lightly with salt and pepper (Reblochon cheese is quite salty). Remove from the heat.
Pour the cream in a thin stream over the potatoes. Sprinkle with nutmeg.
Using a knife, scrape the rind of the cheese on both sides to thin it slightly. Cut the wheel in half horizontally. Place the two pieces of cheese side by side on the potatoes, rind side up.
Bake for 25 to 30 minutes.
Serve the tartiflette hot. Accompany with a green salad, if desired.
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