Tartiflette
Sliced potatoes, bacon, and onion baked under a whole halved wheel of Reblochon cheese — despite feeling like an old peasant dish, it was actually created in the 1980s by the Reblochon producers' trade union to boost cheese sales.
Meat
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 lbs potatoes, peeled and sliced
- 8 oz bacon lardons
- 1 onion, sliced
- 1/4 cup dry white wine
- 1 whole Reblochon cheese, halved horizontally
- Salt and pepper, to taste
Steps
- Boil the sliced potatoes until just tender, then drain.
- Fry the bacon lardons until crisp, then add the onion and cook until softened.
- Layer the potatoes and bacon-onion mixture in a baking dish, seasoning with salt and pepper.
- Splash the white wine over the top.
- Place the halved Reblochon cut-side down over the potatoes.
- Bake at 400F for 20-25 minutes, until the cheese is melted and golden.