French Tartiflette - Potato Casserole w. Bacon & Reblochon cheese - Recipe # 97

Peel the potatoes.

Boil the potatoes in plenty of salted water for 15 minutes until tender.

Drain the potatoes and leave them aside to cool completely.

Dice the onions into not too large pieces.

Cut the smoked and salted bacon into slices, then into cubes, removing the crackling.

Fry the bacon in a little oil until not too crispy, keeping it juicy.

Add the diced onions to the bacon and cook until golden brown.

Add minced garlic to the mixture and cook briefly before turning off the heat.

Scrape off the outer layer of the Reblochon cheese and cut it into quarters.

Cut the cooled potatoes into slices.

Butter a casserole dish and add a layer of potato slices, overlapping slightly.

Add a layer of the bacon and onion mixture on top of the potatoes.

Sprinkle a fine layer of salt over the bacon and onion mixture.

Add another layer of potato slices, seasoning with salt and pepper.

Add the final layer of bacon and onions on top of the potatoes.

Pour a glass of white wine over the layers and deglaze the pan with the wine.

Spread a layer of crème fraîche over the top.

Place the Reblochon cheese on top with the flat edge facing outwards and the rind facing upwards.

Bake in the oven at 200 degrees Celsius (390 degrees Fahrenheit) for 40 minutes.

Let the dish rest for 10 minutes before cutting.

Serve with a quarter of the cheese per person and garnish with chopped parsley.

Equipment Needed

Dietary

Allergens