Tartiflette (6 people)
- 2 kg potatoes (reds are good but any creamy firm textured one works)
- Half a reblouchon cheese (Waitrose do it, I know, but the others probably do now)
- 200 gr lardons or diced bacon
- 10 cl white wine
- 30 cl crème fraiche
- Salt and pepper
- Peel the potatoes and cut into large dice. Par boil in salted water and drain.
Gently fry off the lardons.
Dice the reblouchon a bit smaller than the potatoes.
Mix together the wine and crème fraiche.
In a large bowl gently mix all the above together.
Butter a large deep ovenproof dish.
Spoon in the mixture, dot with some knobs of butter and season (not too much salt)
Bake in a preheated oven (200 c, gas mark 4) for about 20 minutes.
Serve immediately with a green salad.
This is a great dish, summer or winter, and can be prepared in advance and heated when needed.