Ingredients for Tartiflette:
- 1 kg - 2lb 3oz potatoes (waxy)
- 350gr- 10 oz Reblochon cheese (cheese)
- 1 large onion (finely chopped)
- 2 cloves of garlic
- 3 tablespoons cream
- 250 g - 9 oz smoked bacon
- 120 ml - ½ cup dry white wine
- Salt and pepper
Bring a large pot of salted water to a boil.
Add the potatoes, cover, and simmer until almost tender, about 17 minutes.
Drain and allow to steam dry for a minute or two.
In meantime grease an baking dish.
Preheat an oven to 200°C - 392°F.
Stir-fry bacon in a skillet for about 5 minutes.
Remove bacon; pour off the most bacon fat add onions, and cook and stir until the onions are translucent.
Return the bacon to the pan, add the wine, and simmer until most of the wine has evaporated. Remove from heat.
Place ½ of the potatoes into the prepared dish; then spread ½ of the bacon mixture over the potatoes.
Layer in the remaining potatoes, then spread the creme fraiche over them.
Add the remaining half of the bacon mixture.
Cut the rind from the Reblochon, cut it into thin slices, and layer the slices evenly over the top of the casserole.
Bake in the preheated oven until cheese is melted and a bit brown.