Traditonal tartiflette

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Ingredients

Serves 4:

• 2.2 lb (1 kg) Nicola potatoes Nicola type
• 7 oz (200 g) smoked bacon smoked
• 1 tsp duck fat
• 1 farm-style Reblochon (about 1 lb (450 g))
• 7 tbsp (10 cl) thick heavy cultured cream
• 7 tbsp (10 cl) White wine from Savoie - (Apremont)
• 2 shallots
• 1 large onion
• 2 cloves garlic
• ½ bunch of flat-leaf parsley
• 1 1/3 tbsp (20 g) butter
• Salt, pepper

Preparation

• Peel onion and slice thinly
• Peel shallots and chop
• Peel potatoes
• Cube smoked bacon
• Peel garlic cloves
• Remove reblochon rind
• Cut reblochon into thick slices
• Wash and chop flat-leaf parsley
• Boil water in large saucepan
• Cook potatoes in boiling water for 15 min.
• They should not be thoroughly cooked, they should still be a little firm.
• Melt goose fat in frying pan over high heat
• Brown bacon cubes, onion and shallots
• Cook 5 minutes until lightly brown
• Add white wine
• Reduce heat and reduce by half over moderate heat
• Add sliced potatoes
• Pepper and salt to taste
• Butter and rub au gratin dish with garlic cloves
• Pour mixture into au gratin dish
• Arrange reblochon slices on top
• Coat dish with heavy cultured cream
• Cook in oven pre-heated to 410 ºF (210 °C) until reblochon is thoroughly melted
• Put chopped flat-leaf parsley on platter after removing from oven and serve right away

Suggestion

It is very important to use a farm-style reblochon or maybe a fruity reblochon, but definitely not a refined reblochon, because it is horribly lacking in flavor. The best reblochon can usually be found from the end of July to the beginning of December, because of the quality of the milk.

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