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
Benoît Prieur · CC0