A tasty Tartiflette recipe for four people
1kg Charlotte or salad potatoes
250g bacon lardons
1 garlic clove
100ml white wine preferably Pinot Blanc from Alsace
200ml double cream
sea salt and freshly ground black pepper
1 Reblochon cheese (about 450g), sliced
For the Tartiflette, preheat the oven to 200C/400F/Gas 7.
Cook the potatoes in a saucepan of salted boiling water for 10 to 12 minutes, or until tender. Drain and set aside to cool slightly.
Heat a frying pan until and fry the bacon, shallots and garlic together for 4-5 minutes, golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.
Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Pour over the double cream. Season with salt and lots of freshly ground black pepper. Layer the Reblochon slices on top.
Bake in the oven for 10-15 minutes until the cheese is golden-brown and bubbling. Serve with Pinot Blanc from Alsace and preferably from Sipp Mack!