A typical Savoie in the French Alps dish to warm the body and
soul. The name tartiflette comes from the Savoy word for potato, "tartifia". You
can substitute the milder Gruyere cheese if need be.
Ingredients (for
4 people)
1 kg bintje potatoes
1 farm reblochon cheese
200 g smoked bacon
1 onion
20 cl fresh cream
50 g butter
pepper
Procedure
Wash the potatoes (don't peel them) and steam them or cook them
à la anglaise - in boling water. Let them cool
down a bit.
Remove the rind and slice the bacon into
small strips. Put it in a saucepan, cover with water and bring to a
boil to blanch it. Drain and set it aside.
Peel and finely chop the onion. Peel and
slice the potatoes into thick slices. Preheat the oven to 210°C (grade 7)
Heat the fresh cream over gentle heat. Melt
the butter in a a pan and saute the onion in it. When it has softened add
the potatoes.
Place the hot potatoes, onion and strips of
bacon in a buttered oven pan. Pour in the fresh cream and pepper.
Remove the crust from the reblochon cheese and
cut in slices. Put the slices on top of the potatoes and put in the
oven for approximately 20 minutes.
How to Serve :
Serve hot with a nice white wine from Savoie, Burgundy or the
Loire depending on availability.
