Tartiflette

Method

1. Scrub the potatoes and put them, skins on, in a 18 cm pot. Cover with cold water by 2 cm and add the salt. Bring to a boil on high heat, then turn down to medium heat; allow about 20 min in total from cold. They are ready when a knife tip goes in with slight resistance: overcooked potatoes fall apart. Drain, let cool for 5 minutes until you can handle them, then peel and cut into 5 mm slices.

   Add in this stepWaxy potatoes, medium 500 gSalt (for the potato water) 1 tsp

   high heat→medium heat

2. Preheat the oven to 200 °C. Cut the garlic in half and rub it all over the inside of a gratin dish to perfume it, then grease the dish thinly with the butter.

   Add in this stepGarlic (for rubbing the dish) 1Butter (for the dish) 10 g

   oven

3. Cook the lardons in a dry frying pan over medium heat for 5 min, until their fat runs and they turn golden. Add the thinly sliced onion and cook for 7 min more, until soft and pale golden.

   Add in this stepSmoked bacon lardons (1 cm sticks) 100 gOnion 1

   medium heat

4. Pour in the wine, turn up to medium-high heat and let it bubble for 1 min 30 sec, until almost gone. Take off the heat and gently fold in the potato slices and pepper without breaking them. Don't add salt: the bacon and cheese are salty enough.

   Add in this stepDry white wine 50 mlBlack pepper to taste

   medium-high heat

5. Spread half the potato mixture in a 20×15 cm gratin dish, dot with half the crème fraîche, then add the rest of the potatoes and crème fraîche. Don't remove the Reblochon's rind; just scrape it lightly with a knife. Cut the cheese horizontally into two discs, halving them again if needed, and lay them rind side up over the potatoes.

   Add in this stepCrème fraîche (or sour cream) 3 tbspReblochon cheese (or another washed-rind soft cheese) 225 g

6. Bake in the preheated oven for 20 min, until the cheese has fully melted, is bubbling and has golden patches. Molten cheese is extremely hot, so let it stand for 5 minutes before serving. A green salad and a few cornichons are the classic partners.

   oven