Tartiflette

By RecipeTin Eats · 60 min

Ingredients

Instructions

1. Freeze the whole reblochon for 1 hour so it firms up, then slice it horizontally through the middle into two thin rounds, each with rind on one side. Do this for any washed rind cheese.
2. Preheat the oven to 200°C (390°F), 180°C fan-forced.
3. Place the potato cubes in a large pot, cover with cold water about 2 cm above them and add the salt. Bring to a simmer and cook 15 minutes until a knife slides through easily but the pieces still hold their shape.
4. Drain the potatoes and leave them in the colander to steam dry.
5. In the same pot over medium-high heat, melt the butter, add the onion and cook 5 minutes, stirring often with a wooden spoon.
6. Add the bacon and cook 5 minutes, stirring, until lightly browned and the onion is golden.
7. Pour in the white wine and simmer 30 seconds, scraping the base to dissolve the browned bits into the wine.
8. Return the potatoes to the pot with the salt and pepper and stir gently until just combined.
9. Spread the mixture evenly in a baking dish about 30 × 25 × 7 cm. Place the two reblochon halves on top, rind side up.
10. Bake 30 minutes until the cheese is completely melted, bubbling at the edges and golden on top. Rest 5 minutes before serving.

Summarized from RecipeTin Eats's video. Watch it for the details.

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