Tartiflette

Serves 4

This dish can be made ahead of time and just heated when required. As this is a rich dish, it goes well with a simple fresh green salad.


Ingredients:
2kg potatoes
4 small onions – chopped
2 fat cloves of garlic – crushed
½ a Reblouchon cheese (cut half your cheese cut into a small dice & the rest cut into slices)
200g lardons or streaky bacon cut into approx 1cm strips
10cl white wine
30cl crème fraîche
1 tsp Dijon mustard
Salt & pepper to season

Method:
Peel the potatoes and cook whole for approx 2O mins. Drain & leave to cool. Once cool, cut into approx 2cm chunks (or any size to suit).

Fry the lardons, then remove from the pan leaving the lardon juices. Add the onion & garlic to the pan and fry in the lardon juices until soft.

Mix together the white wine, crème fraîche & Dijon mustard.

Add the lardons, potatoes and wine, crème fraîche & mustard mixture to the pan with the onions & garlic. Season to taste (watch out if you are adding more salt as the lardons will be quite salty). Heat for a couple of minutes to thicken the sauce slightly.

Pour ½ the mixture into an oven proof dish & dot with the diced cheese. Then pour the other half on top & finish by layering the cheese slices over the mixture.
Bake at 200°C for approx 30mins, or until golden on top, bubbling & hot all the way through.

Serve at once with a fresh green salad.