Tartiflette

Ingredients

For 6 portions

• 🥔 1,500g potato
• 🧈 15g butter
• 🥓 200g smoked bacon
• 🧅 300g onions
• 🧄 6g garlic
• 🍷 150ml wine, table, white
• 🥛 150ml heavy cream
• 🧀 350g gruyere cheese
• 🌿 1g black pepper

Method

1. Boil the whole waxy potatoes in salted water for 15 to 20 minutes, until just tender. Drain, cool slightly, peel and cut into slices about 1 cm thick.
2. Heat the oven to 200°C (180°C fan). Rub a large baking dish with the cut side of a garlic clove and the butter.
3. Cut the bacon into strips and fry in a large pan for 5 minutes, until golden. Add the sliced onions and cook for 10 minutes, until soft and lightly coloured. Add the chopped garlic for 1 minute.
4. Pour in the white wine and let it bubble until nearly gone. Stir in the pepper.
5. Gently fold the potatoes through the onions and bacon. Tip half into the dish, and tuck in half the cheese, sliced. Add the rest of the potatoes and pour over the cream.
6. Lay the rest of the cheese on top. Traditionally this is a whole Reblochon, halved through the middle and placed rind-side up. Reblochon is the cheese to use if you can find it; Gruyère works well otherwise.
7. Bake for 25 to 30 minutes, until bubbling and golden.
8. Rest for 5 minutes and serve with a sharp green salad and cornichons.