Tartiflette

The French most certainly know how to cook & if I was to undertake any type of cooking course it would most definitely be in French Cuisine. 
So it really excites me when I come onto a French classic that I was not aware of before. The Tartiflette has its origins in the French Alps & when you eat it you can certainly see why. The Crème Fraiche & Wine combined with your cooked potato with the mixture of melted Reblochon Cheese on top is very delicious. The one thing I have learned on this recipe is that it needs Reblochon….so seek the cheese out and try it…..you will not be disappointed


Serves 2 generously

Ingredients
800g Potatoes
2 shallots
1 medium onion
250g bacon pieces
1 Tbsp Olive Oil
125ml crème fraiche
Half a glass of white wine
Salt & pepper
½ a block of Reblochon Cheese
Butter for greasing oven dish

Cooking Utensils
Chopping Board
Sharp Knife
Vegetable Peeler
Frying pan
Small bowl
Oven Dish
Saucepan

Preparation
-    Peel potatoes & cut into even sizes

 

-    Finely chop all onions

-    Mix together the crème fraiche & white wine, add some salt/pepper

-    With your knife lightly remove all the rind from your Reblochon Cheese
-    Cut your cheese in half – down the middle with the rind on both sides


Cooking
-    Place all your potatoes in boiling water and cook until cooked
-    Remove all water & place a tea towel over & let the potatoes completely cool (the steam from beneath the tea towel will flour up the potatoes)
-    Pre-heat your oven to a very hot 240C

-    Meanwhile on medium heat cook your onions in olive oil, after 3-4 minutes add your bacon and cook for a further 8-10 minutes until both onions & bacon are cooked.
-    Grease your oven dish completely with butter
-    Cut all your cooled cooked potatoes into even sized slices

-    Firstly line your oven dish with  layer of cooked potato slices

-    Now add your onion & bacon mixture

-    Pour evenly your cream/wine mixture

-    Top off with the rest of your potato slices
-    On the top place your 2 half crescent/moons on top, rind side up.
-    Place in your oven for 10-15 minutes or until the rind is golden brown
 

-    Serve with a light salad or try my cherry tomato salad recipe.

ENJOY!!!