Tartiflette
What follows is a very important lesson in French cuisine: do not under-estimate the power of cream and bacon.
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Ingredients
- Potatoes 2.2 lbs (1 kg) (This is about 5-6 reasonably large ones.)
- Cheese Reblochon, if you’re aiming for authenticity.
- Onions 2, peeled and chopped
- Bacon 5 oz. (30 g), chopped
- Butter 5 Tbsp. (70 g)
- Cream Whipping cream, sour cream, coffee cream, but again no, not skim milk
- Salt pepper
Instructions
- Cook the potatoes for what seems like an eternity but is probably somewhere between 25 and 40 minutes in salted, boiling water. Drain, peel and cut into slices.
- Heat 3 Tbsp of butter in a frying pan. Add the onions and let them cook 5-6 minutes over low heat.
- Add bacon. Cook 2-3 minutes without browning.
- Add the potato slices. Cook just until they start to brown.
- Mix back in the onions and bacon. Salt and pepper.
- Preheat the oven to 425° F (210°C).
- Butter a baking dish. Layer it with half the potato-onion-bacon mix and half the slices of Reblochon or shredded cheese. Pour some cream on top. Repeat.
- Bake 15 minutes. Serve hot or at whatever temperature it is by the time you've gathered everyone to sit down to eat.
- A side salad as accompaniment may ease your conscience.