Tartiflette recipe
Ingredients
750g (1½lb) potatoes, peeled
1 onion, peeled and sliced very thinly
1tbsp oil
150g (5oz) lean smoked back bacon, snipped
150ml (¼ pint) dry white wine, try Reisling Gewürtztraminer
4tbsp reduced fat crème fraîche
150g (5oz) Reblochon or Taleggio cheese
freshly ground black pepper
Cut the potatoes in half and boil in lightly salted water for 10 minutes until just tender but still a little firm. Drain and cool. Fry the onions in the oil for 10 minutes until very tender. Add bacon and fry for another 2-3 minutes. Heat oven to Gas 5, 190°C, 375°F. Cut the potatoes into thin slices and place in a 2 litre (3pt) baking dish. Pour the wine into the pan of onions and bring to the boil. Pour over the potatoes. Drizzle with crème fraîche. Remove the rind from the cheese and cut into thin slices and arrange over the top. Season with black pepper. Bake for 20-25 minutes until tender and golden brown.
