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Tartiflette
Category: Potatoes
Serves: 6
Rating:
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Ingredients:
Sea salt 2 lbs waxy potatoes, like fingerlings, peeled 1 T. olive oil 1 small onion thinly sliced 1/2 c. diced bacon (about 3 slices) 1 T. chopped thyme 3/4 c. white wine Butter 1/4 c. cream 1/2 lb. semi-soft cow’s milk cheese.
Directions:
Preheat oven to 450°. Fill a large pan with water, season with a generous amount of salt. Add potatoes and bring to simmer. Cook until potatoes are almost tender, about 10 minutes. Drain and slice thickly. Return pan to medium heat. Add oil, bacon and onion. Cook until onion softens and bacon begins to brown. Fold in potatoes and thyme. Cook 5 minutes. Pour in wine and reduce until almost gone. Season with salt if needed. (If potatoes are not yet cooked through, place a lid on the pan and cook over low heat until tender.) Butter a medium gratin dish. Pour in potato mixture and spoon over cream. Cut rind from cheese and slice into large thin wedges. Lay cheese over potatoes. Bake until cheese is melted, bubbling and golden brown.