Renée
Renée’s tartiflette
I started making this after a winter holiday in the mountains. Now, as soon as the cold comes back, the grandchildren ask for it. I put the dish in the middle of the table, and everyone tries to get the corner with the most golden cheese.
My story
Ingredients
- 1 kgpotatoesfirm-fleshed
- 200 gsmoked lardons
- 2onionsthinly sliced
- 1reblochonsliced through the middle
- 100 mldry white wine
Preparation
Heat the oven to 200°C. Peel and slice the potatoes. Cook them in simmering water for 10–15 minutes, until just tender, then drain.
Brown the lardons and onions in a pan. Add the wine and let it reduce for a few minutes. Gently fold in the potatoes.
Tip: I skip the salt here. The lardons and cheese do the work.
Transfer to a baking dish. Lay the Reblochon on top, cut side down and rind up. Bake for 15–20 minutes, until melted and golden.