Tartiflette
Gaylord’s tartiflette doesn’t have specific quantities. He eyeballs the quantity of potatoes and onions for the number of people – last month we made tartiflette for 30 with two sacks of onions and three sacks of potatoes and there were some leftovers.Traditional tartiflette requires a specific wine which Gaylord was determined to include, however, he couldn’t find it so we used a bog-standard one and it still tasted delicious. If you’re feeling fancy and French, try the specific wine.
Servings: 4
Ingredients
- 3-4 large potatoes
- 1 large onion
- 1 tbsp butter
- 250 ml Apremont white wine see introduction
- 200 g smoked bacon lardons
- 1 round of reblochon cheese
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 200°C/180°C fan/400°F. Peel the potatoes and slice them into ½ cm rounds. Put them into a saucepan of cold salted water, place over the heat and bring to the boil. Cook until partially done but tender, around 10 minutes. Drain and set aside.
- Meanwhile, finely slice the onion. Cook the slices in butter over medium heat for 5 minutes, season with salt and pepper, then once soft add the wine to deglaze the pan. Continue to cook the onions until the wine has evaporated.
- At the same time, in another frying pan, cook the lardons for 5 minutes until golden.
- Take a deep-sided baking dish and tip in half the onions then cover with half of the lardons. Layer all the potato on top then repeat with the remaining onions and lardons.
- Cut the wheel of cheese in half through the middle so that you have two thinner rounds. Slice the rounds into quarters, and place them, cut-side down, rind up, on the onions and lardons. Cut the cheese into smaller pieces to fill spaces where you can.
- Slide the dish into the oven and bake for 30 minutes until the cheese is gold and bubbling. Serve with green vegetables if you want to feel healthy.