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Tartiflette


You'll need

50 ml olive oil 1 onion, finely chopped 100 gm lightly smoked bacon cut into matchsticks 125 ml dry white wine 6 waxy potatoes, such as Ruby Lou or desiree, cut into small cubes (leaving skin on) 100 ml pouring cream 250 gm Reblochon (see note) To serve: crusty bread

Method

  • 01
  • Preheat oven to 180C. Heat oil in large deep-sided frying pan, add onion and bacon and cook over low heat until onion is soft (5-10 minutes), add wine and cook until evaporated (2-3 minutes). Add potato and cook until tender (10-15 minutes), then season to taste. Add cream, cook for 1 minute and remove from heat.
  • 02
  • Lay half the potato mixture in an 8 cup-capacity casserole or two 4 cup-capacity baking dishes, scatter over half the cheese, then repeat with remaining potato mixture and cheese. Bake until dish is golden and bubbling and potato is tender (30-45 minutes). Serve immediately with plenty of crusty bread.
Note Reblochon is a French washed rind cheese available from select delicatessens and fromageries. Substitute with another washed rind, such as Taleggio.

I first tasted this dish in a tiny husband-and-wife bistro in Combloux, in the Savoy. We trudged through snow on a night that was 10 below zero to get there. A simple dish, perfectly suiting the night we’d braved. — Russell Blaikie

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

This rich dish is traditionally served with a white from the Savoy region in France but these wines can be hard to find in Australia, instead try a pinot gris from Alsace – something quite spicy with clean fresh acidity.

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