Tartiflette (Reblochon, Potato and Bacon Bake)
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Ingredients
- 900 g waxy potatoes, thinly sliced
- 250 g reblochon cheese
- 200 g smoked bacon lardons
- 1 onion, sliced
- 100 ml dry white wine
- 100 g crème fraîche
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 638 kcal
- Protein
- 25.6 g
- Carbohydrate
- 40.4 g
- of which sugars
- 5.2 g
- Fat
- 39.4 g
- of which saturates
- 20.8 g
- Fibre
- 4.4 g
- Salt
- 2.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the potato slices in salted water for 8 minutes until just tender, then drain.
- 2
Heat the olive oil in a large frying pan and cook the bacon lardons and onion for 8 minutes until golden.
- 3
Pour in the white wine and let it bubble for 2 minutes, then stir in the crème fraîche and the parboiled potatoes.
- 4
Heat the oven to 200C (180C fan, gas 6) and tip the potato mixture into a large baking dish.
- 5
Slice the reblochon in half horizontally and lay it rind-side up over the potatoes.
- 6
Bake for 20-25 minutes until the cheese is melted and bubbling and golden in patches.
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