- 50 ml olive oil
- ½ large onion, finely chopped
- 2 garlic cloves, crushed
- 150 gm bacon, diced
- 50 gm pancetta, coarsely chopped
- 200 ml dry white wine
- 7 large kipfler potatoes, peeled, kept in water until needed
- 200 gm Reblochon, or other soft washed-rind cheese (see note), grated
- 200 ml pouring cream
- Green salad (optional), to serve
- 1Preheat oven to 200°C. Heat oil in a shallow casserole over medium heat. Add onion, garlic, bacon and pancetta and cook until onion is soft (8-10 minutes). Deglaze pan with wine, scraping base of pan. Transfer bacon mixture to a bowl.
- 2Thinly slice the potato on a mandolin. Spread half the potato over the base of casserole, and, seasoning to taste as you go, top with half the cheese and half the bacon mixture, then repeat layering with remaining potato (reserve a few slices to top the tartiflette), cheese and bacon mixture, top with reserved potato, then pour cream all over the tartiflette. Bake, covered with a lid or foil for 30 minutes, remove cover, press potato down into sauce, then re-cover and return to oven until bubbling and potato is tender (20 minutes). Remove lid and bake until golden on top (15-17 minutes). Serve with green salad.
Reblochon is a French unpasteurised cheese is unavailable in Australia due to importing restrictions. It can be substituted with a soft washed-rind cheese such as Milawa King River Gold.
Drink suggestion: rich late-harvest pinot gris. Drink suggestion by Max Allen.