Tartiflette

We make this every time we stay in Les Carroz with www.flameski.com and is usually one of the best nights of the trip. It is amazing served with a simple green salad with loads of french dressing and a huge chunk of delicious roast meat. If we are feeling extravagant then a Cote de Boeuf, charred on the outside and rare in the middle, or a few buttery roast chickens.

We normally light the wood burning stove that has an oven above it and cook the tartiflette in there. Every time we walk past to get another beer or glass of wine we take a peak until it is golden brown and bubbling and we can't wait any longer.

Serves 6
Ingredients
1.2 kg of potatoes
1 onion
200g lardons (chunks of smoky bacon)
1 Reblochon cheese
Splash of local Savoie white wine
2-3 tbsp Crème frâiche
2 tbsp vegetable oil
Salt and Pepper


Method

1. Peel, thickly slice and parboil potatoes.
2. Slice the onion and gently fry with the lardons until soft and lightly browned
3. Butter a large oven proof dish and layer the potatoes, onion and lardons, the crème frâiche and seasoning. About 2 layers of each should do it.
4. Pour over about half a glass of white wine, but not too much as the cheese will melt creating a lot of liquid.
5. Split the Reblochon lengthways and lay the 2 halves on the dish rind side up
6. Cover with tin foil and bake in a hot oven (400F/200C/Gas 6) for about 1 hour. Remove the foil for the last 15 minutes or until the top is golden brown and bubbling