Tartiflette
, 1 h 30 min, Serves 6 as a main
French Alpine potato bake where a wheel of washed-rind cheese melts over potatoes, onion and bacon to become the sauce.
| prepPreheat oven to 200°C / 390°F (180°C fan) | ||||||
| 1.5 kg starchy potatoes, peeled, cut into 2.5 cm cubes | Boil potatoes 15 min, drain | Fold in potatoes, salt & pepper | Halve cheese, set on top rind up, bake 200°C / 390°F, 30 min | Rest 5 min, serve | ||
| 1 tbsp cooking salt (for the potato water) | ||||||
| 60 g unsalted butter | Sauté onion in butter 5 min | Add bacon, cook 5 min | Deglaze with wine, reduce 30 sec | |||
| 2 brown onions, halved, sliced 3 mm thick | ||||||
| 350 g bacon block or speck, cut into 2.5 x 0.8 cm x 0.3" batons | ||||||
| 180 ml dry white wine | ||||||
| 3/4 tsp cooking salt (for the dish) | ||||||
| 3/4 tsp black pepper | ||||||
| 500 g reblochon or washed rind cheese | Freeze the cheese 1 hr, then slice in half horizontally | |||||
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