Ingredients for Tartiflette Alpine Melted Cheese Bacon And Potato Gratin
- 1 kg potatoes
- 1 large onion, chopped
- Lardons
- 2 tbsp butter (for sautéing onion and bacon)
- White Wine
- 150ml crème fraîche
- Garlic Clove
- Sea Salt
- Fresh Ground Black Pepper
- 1 whole Reblochon cheese (approx. 500g)
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How to Make Tartiflette Alpine Melted Cheese Bacon And Potato Gratin
- Preheat oven to 200°C (400°F/Gas Mark 6).
- Wash and cook 1 kg potatoes whole in their skins in boiling water for 15 minutes.
- While potatoes cook, fry 150g diced bacon until crispy in a heavy pan. Discard excess fat.
- Add 1 large chopped onion to the pan and sauté until softened, about 5 minutes. Do not brown.
- Stir in 100ml dry white wine and 150ml crème fraîche. Mix well.
- Drain potatoes and peel once cool enough to handle. Slice thinly.
- Rub an ovenproof dish (approx. 2-litre capacity) with 2 cloves garlic, cut in half.
- Layer half the potatoes in the dish. Season with salt and pepper.
- Top with half the bacon and onion mixture.
- Cut a whole Reblochon cheese (approx. 500g) in half horizontally. Place one half, rind-side down, on top of the potato mixture.
- Add the remaining potato and bacon mixture, seasoning as before.
- Place the other half of the Reblochon, rind-side up, on top.
- Bake for 10 minutes, then reduce the oven temperature to 180°C (350°F/Gas Mark 4) and bake for a further 20-25 minutes, or until the cheese is melted and bubbly, and the potatoes are golden brown.
- Serve hot straight from the oven with a fresh green salad, crusty bread, and pickles.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
22g
Fat
33g
Carbs
24g
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