Crispy Potato and Cheese Bake — Tartiflette
The Savoyard mountain classic, potatoes baked with smoked lardons, onions and white wine under a whole wheel of melted Reblochon.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and slice 600g waxy potatoes into 1cm thick rounds. Thinly slice 1 medium brown onion and mince 1 garlic clove (halve it, grate it). Render 150g smoked lardons in a heavy pan over medium heat. Prepare salad ingredients: slice 0.5 small shallot, tear frisée and lamb's lettuce. Halve 0.5 wheel Reblochon cheese horizontally.
Boil
Cook whole potatoes in salted water over high heat 12 minutes until just tender but still firm. Drain, cool 10 minutes, then slice. Render lardons 5 minutes until crisp, transfer to paper towel, reserve fat.
Saute
Add onion and thyme to lardons' fat, sauté over medium heat 6 minutes until soft and pale gold. Stir in grated garlic, cook 1 minute. Pour in 60ml white wine, scrape base clean, simmer 1 to 2 minutes until mostly evaporated.
Build
Return lardons to pan, stir in 40g crème fraîche, 0.125 tsp nutmeg, 0.5 tsp salt and 0.25 tsp pepper. Rub a 20cm gratin dish with halved garlic, butter lightly. Layer half the potatoes, season with salt and pepper, spoon over half the onion-lardon mixture. Top with remaining potatoes and mixture, press gently to level.
Bake
Lay Reblochon halves cut-side down over potatoes, covering the surface. Bake at 200°C for 20 to 25 minutes until cheese bubbles, turns deeply golden and begins collapsing. Rest 5 minutes while whisking Dijon mustard, red wine vinegar, shallot, walnut oil and sea salt flakes; toss with salad leaves.
Plate
Scatter 1 tbsp chopped parsley over the tartiflette. Serve with dressed salad and 40g cornichons alongside.
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