Tartiflette

France

Published method, 15 steps.

Ingredients

• 1¾ pounds Yukon Gold potatoes (5 or 6 medium-sized ones, all the same size) or waxy boiling potatoes
• 5–6 ounces slab bacon or salt pork, cut into lardons about 1 x ¼ x ¼ inch
• 2 tablespoons butter
• 1 ea. (about 6 ounces) medium onion, finely chopped
• ¼ cup dry white wine or dry vermouth
• 6 tablespoons (¼ cup plus 2 tablespoons) heavy cream
• ½ tsp salt, or to taste
• Pepper, to taste
• ½ pound reblochon cheese

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