Tartiflette Reblochon is a popular Swiss winter dish that will impress any fromage loving foodie at the holiday feasting table.
- 1.3 kg waxy potatoes skin left on
- 2 tbsp butter
- 1 onion thinly sliced
- 200 g smoked bacon lardons
- 3/4 cup dry white wine such as Riesling
- 3/4 cup whipping cream
- 1/2 cup crème fraîche or sour cream
- 1 reblochon
- 1 garlic clove
- salt and pepper to taste
Preheat oven to 400F.
Parboil potatoes in a large pot of salted boiling water for 5-7 minutes. If you cook the potatoes fully they will become undesirably mushy when baked.
Drain and set aside to cool.
Heat a sauté pan until hot and fry the bacon lardon until crispy, 4-5 minutes.
Discard melted pork fat from pan and add butter, onion and garlic, cooking for 4-5 minutes, or until golden-brown.
Deglaze the pan with white wine and continue to cook until most of the liquid has evaporated.
Slice the cooled potatoes thinly and layer into an ovenproof gratin dish, layering with the onion and lardon mixture as you would a lasagna.
Pour whipping cream over the mixture and slather with crème fraîche.
Calories: 322kcal | Carbohydrates: 19.2g | Protein: 12.7g | Fat: 20.8g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 423mg | Potassium: 549mg | Fiber: 2.8g | Sugar: 2g | Calcium: 100mg | Iron: 1mg