THE ULTIMATE TARTIFLETTE

Peel the potatoes.

Cut the potatoes into slices about an inch thick.

Place the sliced potatoes in a pot and cover with cold water.

Add salt to the water and bring to a boil.

While the potatoes are boiling, trim the skin off the lardons and cut them into rectangular pieces.

Cook the lardons in a cast iron pot until crispy, discarding excess fat if necessary.

Cut the onion in half, remove the core, and slice it.

Add the sliced onions to the pot with the lardons and cook until the onions are soft and caramelized.

Season the mixture with salt and pepper to taste.

Strain the cooked potatoes and let them dry briefly.

Add the potatoes to the pot with the lardons and onions, mixing gently.

Pour white wine into the pot to deglaze, scraping up any brown bits from the bottom.

Add a bay leaf for additional flavor.

Layer the potato, lardon, and onion mixture in the pot, topping with cheese.

Place the pot in the oven to bake until the cheese is melted and bubbly.

Equipment Needed

Allergens