Prep time 20 mins Cooking time 1 hour 20 mins Serves 4-6
50ml olive oil
½ large onion, finely chopped
2 garlic cloves, crushed
200g beef bacon, diced
200ml non alcoholic dry white wine 7 large kipfler potatoes, peeled, kept in water until needed
200g Reblochon or any other semi-soft cheese, grated
200ml pouring cream Green salad (optional), to serve
Preheat oven to 200°C. Heat oil in a shallow casserole over medium heat. Add onion, garlic and beef bacon and cook until onion is soft (8-10 mins). Deglaze pan with non-alcoholic wine, scraping base of pan. Transfer the mixture to a bowl.
Thinly slice the potato on a mandolin. Spread half the potato over the base of casserole, and, seasoning to taste as you go, top with half the cheese and half the bacon mixture, then repeat layering with remaining potato (reserve a few slices to top the tartiflette), cheese and beef bacon mixture, top with reserved potato, then pour cream all over the tartiflette.
Bake, covered with a lid or foil for 30 mins, remove cover, press potato down into sauce, then re-cover and return to oven until bubbling and potato is tender (20 mins). Remove lid and bake until golden on top (15-17 mins). Serve with green salad.
This Savoie dish is true winter fare, combining layers of potato, cream, beef bacon and Reblochon in hearty alpine style. One for cold nights and woolly jumpers.