Tartiflette
1.75lbs Yukon gold potatoes cut into smaller than bitezise pieces
8oz Reblochon cheese (I used Saint Albray because it was the closest I could find at my local cheesemonger) cut into 1/4” thick slices
6 slices of bacon cut into 1/2” pieces
1 white onion small diced
1.25tsp salt
1Tbsp fresh thyme chopped
2 cloves garlic minced
1/2 cup dry French white wine
2/3 cup heavy whipping cream
1/4tsp black pepper
1.5Tbsp crème fraiche
-Preheat oven to 400f
-Simmer potatoes in heavily salted water until tender enough to pierce with a pairing knife (as seen)
-In a sauteuse over medium heat cook the bacon until it is rendered and browned all over. Remove with a slotted spoon onto paper
-Discard half of the fat
-Add the white onion, reduce heat to medium/low and cook while stirring every so often until 75% caramelized
-Add bacon, and thyme. Increase heat to medium and cook 2-3 minutes until fragrant
-Add wine, cook until reduced by half
-Add cream, stir, add salt and pepper. Cook until reduced by 25%
-Stir in crème fraiche, once incorporated potatoes and stir well
-Layer an oven safe dish with potato mix, then bacon twice, and top with slices of cheese
-Bake until bubbling and caramelized on top.
-Enjoy.