Ingredients

• 1kg / 2lb 4oz Charlotte potatoes, peeled
• 250g / 8oz bacon lardons
• 1 onion, thinly sliced
• 80ml / 1/3 cup white wine
• 125ml / 1/2 cup heavy cream
• Salt and freshly ground black pepper
• 1 whole Reblochon cheese, rind grated and sliced (450g / 1lb)

Instructions

1. Preheat the oven to 220 C / 440 F
2. Cook the potatoes in a pan of boiling water until tender, about 20 minutes
3. Drain and cool slightly
4. Sauté the lardons until about 1/2 sautéed then add the onions and sauté over medium heat until the onions are soft and translucent
5. Add the white wine and continue to cook until the liquid has evaporated
6. Slice the potatoes into ¼ inch slices and layer half in an oven proof dish
7. Add the onion and bacon mixture
8. Add the remaining potatoes
9. Season with salt and pepper
10. Pour over the heavy cream
11. Lay the slices of Reblochon on top
12. Bake for 15 to 20 minutes until the cheese is golden and bubbling
13. Serve immediately with a small green salad and a glass of white wine

Source: Maison Travers Living & Cooking in the Dordogne

Tartiflette

Tartiflette