Tartiflette

An Alpine potato bake from the Savoie: potatoes, bacon and onions in cream, topped with a whole Reblochon that melts into everything. Rich and wintry; a sharp green salad on the side helps.

Ingredients

• 1000 g Potatoes, waxy, peeled and sliced 5mm thick
• 15 g Butter
• 200 g Bacon lardons
• 2 Onions, sliced
• 0.2 Garlic, crushed
• 1 g Dried thyme
• 150 ml Double cream
• 1 g Black pepper
• 450 g Reblochon, a whole cheese; ripe brie works too
• 1 Lettuce, leaves torn
• 20 ml Olive oil
• 7 ml White wine vinegar

Method

1. Heat the oven to 200°C (180°C fan). Boil the potato slices in salted water until just tender, then drain.
2. Fry the lardons in the butter until golden, then add the onions and cook until soft and sweet. Stir in the garlic and thyme for a minute.
3. Layer the potatoes and bacon mixture in an ovenproof dish, pour over the cream and season with pepper.
4. Cut the Reblochon in half horizontally (like a sandwich) and lay both halves on top, rind side up.
5. Bake until the cheese has melted all over and is bubbling and golden.
6. Toss the lettuce with the oil and vinegar just before serving the tartiflette.