Tartiflette

Ingredients (Serves 3-4)

• 1kg Charlotte potatoes
• 2 large onions, sliced
• 400g smoked bacon lardons
• 200ml dry white wine
• 300g crème fraiche
• 450g reblochon cheese
• Salt and pepper
• Garlic

Method

1. Boil the potatoes in salted water until fork tender and allow to cool enough to be able to peel them (I didn’t bother with this bit!) and slice them into disks.
2. Add the bacon lardons to a pan and render out the fat on a medium heat. Once they are crispy remove them from the pan leaving the fat behind.
3. Add the sliced onions to the bacon fat with a pinch of salt and cook until caramelised. Now add back in the bacon and potatoes.
4. Add the white wine and black pepper then reduce until there is hardly any liquid left.
5. Stir through the crème fraiche and check if you need any extra seasoning.
6. Rub an ovenproof dish with the clove of garlic and add the potato mix and cover with slices of reblochon cheese.
7. Bake in the oven for 20-25 minutes at 220c until the top is golden and oozing.

Helen Edwardson