This Reblochon tartiflette is a cheesy potato gratin, traditionally quite a heavy winter staple. But made this way you can even serve it on a hot day with a side salad.
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Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 1 tablespoon soft butter
  • 18 ounces/500 grams waxy potatoes, such as Maris Peer or Charlotte
  • 7 ounces/200 grams lardons or cubes of smoked bacon
  • 1 bay leaf
  • 1 clove garlic, finely chopped
  • 1 onion, finely chopped
  • 3 1/2 fluid ounces/100 milliliters dry white wine
  • 9 ounces/250 grams Reblochon cheese, cubed

Directions

Preheat the oven to 350 degrees F/180 degrees C/Gas 4 and brush a 6-hole muffin tin with the butter. Peel the potatoes and use the julienne blade on a mandoline to make thin matchsticks (or slice by hand). Put the lardons, bay leaf, garlic and onions into a large nonstick frying pan and cook until the lardons are golden brown. Add the wine and reduce until only a couple of tablespoons of liquid remain. Remove the bay leaf. Stir in the potato matchsticks and take off the heat; stir in the Reblochon cubes. Divide the potato mix among the 6 holes in the muffin tin and bake until golden brown and bubbling, 15 to 20 minutes. Serve hot.

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