French potato dish with cheese, bacon, and onion.
Ingredients
- 2kg waxy potatoes (mars piper/jersey royal)
- 2 onions very thinly sliced
- 200g unsmoked bacon
- 2 garlic cloves
- 100g butter
- 200ml white white
- 500ml cream
- 1 Camembert cheese
Method
- If using mars pipers - peel and slice the potatoes thin. Cook for about 7-8 minutes in salted boiling water.
- Not fully cooked - if using jersey royals boil the potatoes in their skin, for about 8 minutes, you don't want to completely cook. Peel when they have cooled down. And slice.
- In a frying pan add the thinly sliced onions- fry over a medium heat until they start to lightly caramelise. Add a little butter when that are soft and cooked. Set aside.
- In a large saucepan, add the chopped bacon to the pan with a little oil. Put on medium heat. And render down the fat until nice and golden and crispy. Take the bacon and set aside.
- De-glaze the pan with your white wine and reduce by one-third. Add crushed garlic and cream. And bring to a boil. Reduce slightly until thick.
- To build- layer the bottom of your dish with slices of potatoes. Spoon over. Your caramelised onion and crispy bacon. Layer a few slices of cheese. Pour over the cream mixture. Season with black pepper, no need for salt as the bacon is salty.
- Repeat again for a second layer. And finish with slices of cheese on top.
- Cook the tartiflette for about 25 minutes at 180degrees until golden and bubbling around the sides.
- Serve with a crisp green salad.
