Tartiflette Savoyarde
(French Gratin potatoes)
The name derives from the name tartiflette of potato Savoyard tartifles, a term also found in Provençal tartifles. The Savoyards first heard of the tartiflette when it arrived on the menus of restaurants in the ski stations, conveying an image of friendliness, authenticity, and soil of the mountain.
It is hard to find Reblochon outside France, so I often use Raclette cheese instead.
time 50 minutes plus potato cooking time.
yield 8 people, as a side dish
category potatoes
cuisine France
ingredients
- 1,2 kg de potatoes,
- 200 gr de bacon lardons
- 1 onion (optional)
- 1 reblochon cheese
- 1 tub crème fraiche
- 1 glass white wine (vin blanc de Savoie)
directions
1. Boil the potatoes whole, until cooked through. Drain and cut into thick slices. About 0.5cm.
2. Fry the onion, sliced, in a little butter, until pale and starting to brown
3. Add the lardons to the onion, fry for a minute or so, turn off heat
4. arrange the potatoes in a well buttered ovenproof dish, spoon over the onion and bacon mix. Stir the wine into the creme fraiche, pout over the potatoes. Season well with salt and pepper.
5. Slice the reblochon over the potatoes, (Alternatively, use raclette cheese)
6. bake in a hot oven 180 degrees C for 25-30 minutes until golden and bubbly.
