Tartiflette

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 200 g belly (streaky) bacon
• 2 200 g onion
• 3 2 tablespoons oil
• 4 200 ml dry white wine
• 5 1 kg 500 g cooked potatoes
• 6 250 ml cream
• 7 1 Reblochon
• 8 fine (or table) salt
• 9 pepper
• Total weight: 2,880 grams

Times:

Preparation	Cooking	Start to finish
40 min.	50 min.	1 hour 30 min.

Step by step recipe

1	Cut in small pieces 200 g belly (streaky) bacon. Set aside.
2	Prepare 200 g onion, then mince. Set aside.
3	Put 2 tablespoons oil in a frying pan on high heat, when hot add bacon and cook 2 - 3 minutes.
4	Add onions, salt, pepper and cook 3 more minutes (add some oil if necessary).
5	Add 200 ml dry white wine.
6	Mix and let reduce...
7	...until the mixture is 50% less. Remove from heat.
8	Peel 1 kg 500 g cooked potatoes.
9	Butter a gratin dish. Preheat your oven at 390°F (200°C).
10	Slice half of potatoes to make a first layer.
11	Add half the onions-bacon mixture, salt and pepper.
12	Cut remaining potatoes slices to make a second layer.
13	Add 1 Reblochon, salt and pepper.
14	Cut 1 Reblochon in half across the middle, then vertically. Note : You can, before cutting them, wash cheese crust under the tap with a brush, even remove crust if you don't like it. Put cheese quarters on potatoes, and put in the oven for about 30 minutes.
15	Your tartiflette is ready when cheese is melted, and crust is crispy.

Remarks

I think it's good too with other cheeses like St. Nectaire farmhouse or Mont d'Or, but of course this is not a "true" tartiflette.
Is this a true one? Not really says Julie (born in the region) who tells me that the potatoes should be fried in a pan before going in the dish. Nathalie, from Bellegarde, on the other hand, doesn't cook the potatoes, she just puts them into cold water and stops when they come to the boil. Well, as you see, one recipe but many versions...
All the proportions indicated can be easily changed according to taste.

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