Tartiflette
- 1kg peeled baby potatoes or similar
- 250g bacon lardons
- 2 shallots, sliced
- 1 clove of garlic, sliced
- 100ml white wine
- 200ml heavy cream
- Salt and pepper
- 450g washed rind cheese or similar, sliced
- Preheat the oven to 200C. Cook the potatoes in salted boiling water for about 10 mins, or until tender, then drain and set aside to cool slightly.
- Meanwhile, fry the bacon, shallots, and garlic for about 5 mins or until golden. Deglaze your pan with white wine, and continue to cook until mostly evaporated. Slice the potatoes nice and thinly, and layer in an ovenproof gratin dish with the bacon mix. Pour over the cream, season well, and layer the cheese slices on top. Bake for 15 mins, or until the cheese is golden, unctuous, and bubbling.
30 mins
4 serving