Tartiflette Reblochon
Tartiflette Reblochon is a popular Swiss winter dish that will impress any fromage loving foodie at the holiday feasting table.
Servings: 12
Calories: 322kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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