![\"\"](\"https:\/\/www.flubu.com\/blog\/wp-content\/uploads\/2012\/06\/tartiflette.jpg\" "\\"tartiflette\\"")
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Serve this French cheesy potato dish with pickled onions, gherkins, charcuterie and a salad.<\/p>\n
Ingredients<\/strong><\/p>\n 1kg Charlotte potatoes, peeled (or any waxy potato) 1. Preheat the oven to 200\u00b0C\/gas 7.<\/p>\n 2. Bring a pan of salted water to the boil, then add in the potato slices and boil for 8-10 minutes, until just tender. Drain.<\/p>\n 3. Heat the butter and olive oil in a frying pan. Add in the onion and fry gently for 5 minutes, stirring now and then.<\/p>\n 4. Add in the bacon, mixing well, and fry for a further 5 minutes until both the onion and bacon are lightly browned. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.<\/p>\n 5. Layer half the potato slices in a buttered 1.5 litre ovenproof dish. Sprinkle over half the onion and bacon mixture and half the Reblochon cheese. Season lightly with salt and freshly ground pepper.<\/p>\n 6. Repeat the layering with the remaining potato, onion, bacon and Reblochon.<\/p>\n 7. Pour the cream evenly over the potato dish.<\/p>\n 8. Bake for 10-12 minutes until golden brown.<\/p>\n 9. Remove from the oven and serve.<\/p>\n","protected":false},"excerpt":{"rendered":" Serve this French cheesy potato dish with pickled onions, gherkins, charcuterie and a salad. Ingredients 1kg Charlotte potatoes, peeled (or any waxy potato) 250g bacon lardons 1 onion, finely chopped 100ml oz white wine 150 ml single cream sea salt and freshly ground black pepper 1 whole Reblochon cheese (about 450g\/1lb), sliced 25g butter splash…<\/p>\n
\n 250g bacon lardons
\n 1 onion, finely chopped
\n 100ml oz white wine
\n 150 ml single cream
\n sea salt and freshly ground black pepper
\n 1 whole Reblochon cheese (about 450g\/1lb), sliced
\n 25g butter
\n splash of olive oil<\/p>\n