Tartiflette
Tartiflette is a French dish from the Savoy region. It originated in the valley of Aravis, home of reblochon cheese. I made it for the first time this afternoon at my folks place. It’s not the most healthy dish in the world, but it’s very delicious.
1-3/4 pounds Yukon Gold potatoes (5 or 6 medium-sized ones, all the same size) or waxy boiling potatoes
5 or 6 ounces slab bacon, or salt pork, cut into lardons about 1″ x 1/4″ by 1/4″
2 tablespoons butter
1 medium onion (about 6 ounces, peeled), finely chopped
1/4 cup dry white wine or dry vermouth
6 tablespoons heavy cream (1/4 cup plus 2 tablespoons)
Salt and pepper to taste, probably at least 1/2 teaspoon salt, possibly more
1/2 of a 1-pound reblochon cheese
Click here to get the full method for making it
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