Tartiflette

Serves 6

1.2 kg potatoes peeled, cut into cubes or chunk

1 whole Reblochon cheese wheel or 1 ½ if you like the dish very creamy

400 gr bacon diced or into strips

2 large onions diced

120 ml dry white wine (optional) ½ cup

salt and freshly ground pepper

FIRST READ THE MAIN STEPS OF THE RECIPE:

Cook onions, potatoes and bacon in a frying pan. Place in a baking dish, cover with cheese, and bake. That’s it.

RECIPE:

Start by preparing all ingredients. Peel and dice onions. Peel potatoes. Throw them in a bowl with cold water as you go. Dry potatoes and cut them into small cubes or chunk (the smallest pieces are, the quickest the cooking time will be).

In a frying pan or a skillet, heat neutral oil (such as peanut oil, not olive oil as it is too strong in taste). Throw in onions and let them fry for 5 min, adding salt (this way vegetation water will evade from onions and they won’t burn). Pour in potatoes. At first brown them (adding fat if necessary) and cover until almost cook. The cooking time depends on the size of cubes or chunks, roughly 30 minutes.

Preheat oven to 190 °C. Cut cheese into 4 equal parts then each piece into 2 in thickness.

At the very end of the potatoes cooking process, add bacon and white wine (optional). Stir and immediately pour into a baking dish. Arrange over the pieces of Reblochon cheese, cut side against potatoes, crust on top (as pictured below).

Bake for about 15minutes until cheese melts. Make sure to remove from the oven when cheese becomes nicely melted and runny. Heated too long cheese will split, to reveal only its fat and lose its delicious creamy texture.

Cooking time: about 30 min (more if potatoes chunks are big) and ± 15 min melting cheese in the oven.

Serve hot with a green salad