Wandering through Borough Market, I was suckered in with free cheese and noticed some reblochon. One thing led to another.
The only bacon I could find was wild boar, which is apparently “gamier”. I mostly followed this recipe. I boiled the potatoes (with a little vinegar which apparently stops them disintegrating).
Dice onion and slice bacon into largish lardons (1cm?).
Fry up the onion and bacon for ages in some butter (I reckon I left them for about 40 minutes) to render down the bacon fat.
Strain out off the fat for frying the potatoes, then throw in a couple of glasses of white wine, a little garlic and reduce until almost dry.
Once the potatoes are more or less cooked, fry them in the bacon fat, strained from the bacon and onions. I added some goose fat, because, why not? Heat the oven to 200C.
Add cream (200ml according to the recipe, one medium pot according to me) to the onion and bacon, season.
Some reblochon sliced ready for building the tartiflette.
Start with half the potatoes.
Then half the bacon onion creamy stuff
And half the cheese.
And repeat, potatoes, bacon, cheese. Stick it in the oven for 15 minutes, until it’s all melted gooey and a little browned perhaps.
An incredibly efficient way of getting your daily/weekly calorie count. And half a bottle of wine to finish off.
(Serves 6)
1.3kg waxy potatoes, skin left on
2 tbsp butter
1 onion, thinly sliced
200g smoked bacon lardons
150ml dry white wine
200ml whipping cream
1 reblochon
1 clove of garlic
What I went with (ish):
(Serves 2)
800g waxy potatoes, skin left on
50g butter
1 onion, thinly sliced
150g smoked bacon lardons
250ml dry white wine
250ml double cream
1/4 reblochon
1 clove of garlic, 2 tbsp vinegar, 1 tbsp goose fat
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