We were looking at making a menu for our coming time off, and with all the cheese in the fridge, we said “LET’S MAKE a TARTIFLETTE!” It is made with potatoes, reblochon type cheese, white wine, cream, lardons and onions. What’s not to like!
This dish is perfect for a cold winter day working up an appetite. This wonderful happy combination of potatoes, bacon, onion, and cheese is the perfect confort food! I am in my happy place when I know there is a tartiflette.
- 1 kg/2 lb potatoes peeled
- 250g/8oz bacon
- 1 onion
- 1 garlic clove
- 100ml/3½oz white wine
- 200ml/7fl oz double cream
- Salt and freshly ground black pepper
- About 450g of Reblochon type sliced, we used Brie Paysan or l’Empereur cheese. We also have other cheeses we can suggest.
- preheat oven to 200C/400F
- boil potatoes for 5-10 minutes, until tender, set aside to cool slightly
- fry the bacon, onion and garlic until brown.
- deglaze with wine and cook until most liquid is evaporated
- slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Pour the double cream over. Season with salt and lots of freshly ground black pepper. Layer the sliced cheese on top.
Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling. Pair it with a well balanced Chardonnay such as the Fetzer Chardonnay, or the Villa Annaberta Valpolicella Ripasso Superiore, or the Pelee Island Pinot Noir. As beer goes, choose a light beer like the Tatra Beer or Highland Hillwalker from Almonte’s own Crooked Mile Brewery. You can also enjoy this cheese with a sweet cider such as the Growers Honeycrisp Apple.