Tartiflette

♥ 1

A community recipe from France.

Under 2 hours

@Stay_kwonnected

Ingredients

Steps

1. Heat the oven to 200°C (400°F). Butter a medium baking dish.
2. Place the whole, unpeeled potatoes in salted water. Bring to a boil, then simmer for 15–20 minutes, until just tender but still firm. Drain, cool slightly, peel if desired, and slice into approximately 1-cm rounds.
3. Cook the bacon in a large skillet over medium heat until lightly browned and its fat has rendered. Transfer it to a plate, leaving the fat in the pan.
4. Add the butter, onions and thyme to the skillet. Season lightly with salt and black pepper. Cook for 10–15 minutes, stirring occasionally, until the onions are soft and lightly golden.
5. Add the white wine. Simmer for 3–5 minutes, scraping up any browned pieces, until the wine has reduced by about half. Remove the thyme sprigs, then return the bacon to the skillet.
6. Arrange half of the potatoes in the baking dish. Season with pepper, then spread half of the onion-and-bacon mixture over them. Repeat with the remaining potatoes and onion mixture.
7. Pour the heavy cream evenly over the dish.
8. Cut the Reblochon horizontally through the middle into two discs. Place them on top rind-side up, cutting them into smaller pieces if necessary to cover the potatoes.
9. Bake uncovered for 20–25 minutes, until bubbling and golden. Broil for another 1–2 minutes if you want a more deeply browned top.
10. Rest for 5–10 minutes before serving. Serve hot with a crisp green salad and cornichons.

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