Tartiflette with Reblochon Cheese!

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).

Peel the potatoes and slice them into 1 centimeter thick pieces. A good trick for stability is to slice a little piece off the bottom so the potato sits flat.

Add the sliced potatoes to a pot of cold water, salt generously, and bring to a boil.

In a saute pan, add 250 grams of smoked bacon lardons and cook over medium heat until they start to render out their fats.

While the lardons are cooking, slice the onion: cut it in half, remove the top and bottom, peel the skin, and slice thinly in the opposite direction.

Once the potatoes yield to a knife, drain them and let them sit in a colander to steam further.

Using a slotted spoon, remove the lardons onto a plate with a paper towel, leaving the fat in the saute pan.

Add 40 grams of butter to the pan and scrape off the fond as it loosens, then add the sliced onions.

Cook the onions for about 10 to 15 minutes until they are softened and starting to brown.

Chop the Reblochon cheese into cubes. Traditionally, it is cut in half and wedged on top of the potatoes, but the creator prefers it fully incorporated.

Season the onions with black pepper and a generous grating of nutmeg, then add 60 milliliters of white wine.

Scrape the brown bits off the bottom of the pan as the wine reduces by half.

Add the lardons back into the pan, then pour in the potatoes and toss to coat them with the sauce, lardons, and onions.

Top with the chopped Reblochon cheese and bake for about 20 minutes or until the cheese is bubbly and starting to go golden.

Equipment Needed

Allergens