French
Tartiflette
Potato, lardon and Reblochon bake
Alpine potatoes with lardons, onions and a splash of white wine under a whole Reblochon, baked until it melts through. Served with a green salad.
- Serves 6
- Prep 25 min
- Cook 50 min
- Total 1 h 15 min
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Ingredients
13 items · serves 6- 1.2 kg firm potatoes
- 1 Reblochon (about 450 g)
- 200 g smoked lardons
- 2 onions, sliced
- 100 ml dry white wine (Savoie if you have it)
- 100 ml crème fraîche (optional)
- 1 clove garlic, halved
- 10 g butter
- 1/4 tsp ground black pepper
- 1 lettuce
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar
- 3 tbsp sunflower oil
Contains: milk, mustard · May contain: sulphites (wine — check the label). Check product labels: brands differ.
Steps
6 steps- 1Boil the potatoes in their skins in salted water for 15 to 20 minutes, until just tender. Drain, peel when cool enough to handle and cut into thick slices.
- 2Fry the lardons in a dry pan for 5 minutes, add the onions and cook for 10 minutes, until soft. Add the wine and let it bubble for a minute.
- 3Heat the oven to 200 C (180 C fan). Rub a baking dish with the cut garlic, then with the butter.
- 4Layer half the potatoes, the lardon mixture, then the rest of the potatoes. Spoon over the crème fraîche, if using, and season with pepper; no salt.
- 5Cut the Reblochon in half horizontally, keeping the rind, and lay both halves on top, rind side up.
- 6Bake for 20 to 25 minutes, until the cheese has melted through and the top is golden. Serve with the lettuce dressed with the mustard, vinegar and oil.