Tartiflette

Name: Tartiflette
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Ingredients: 500g / 1 lb reblochon cheese or any washed rind cheese ((see Note 1 for brie option)); 1.5kg / 3lbs potato, starchy (- peeled, cut into 2.5cm / 1" cubes (Note 2)); 1 tbsp cooking salt / kosher salt (, for the potato cooking water, halve for table salt); 60g / 4 tbsp unsalted butter; 2 brown onion (, halved then sliced 3mm / 0.1" thick); 350g / 12oz bacon block (or speck); 3/4 cup white wine ( - Jacquère or Roussette from Savoie if you can else any dry white wine, I use Chardonnay (Note 4)); 3/4 tsp cooking salt / kosher salt (, halve for table salt); 3/4 tsp black pepper

Prep 20 min Cook 1 hr Serves 6 Source

Ingredients

500g / 1 lb reblochon cheese or any washed rind cheese ((see Note 1 for brie option))
1.5kg / 3lbs potato, starchy (- peeled, cut into 2.5cm / 1" cubes (Note 2))
1 tbsp cooking salt / kosher salt (, for the potato cooking water, halve for table salt)
60g / 4 tbsp unsalted butter
2 brown onion (, halved then sliced 3mm / 0.1" thick)
350g / 12oz bacon block (or speck)
3/4 cup white wine ( - Jacquère or Roussette from Savoie if you can else any dry white wine, I use Chardonnay (Note 4))
3/4 tsp cooking salt / kosher salt (, halve for table salt)
3/4 tsp black pepper

Steps

1
Boil potatoes 15 min, drain. Sauté onion in butter 6 min, add bacon, cook 6 min. Deglaze with wine, reduce 30 sec. Add in potato, salt and pepper. Transfer to baking dish, top with halved reblochon (rind side up). Bake 30 min at 200°C / 390°F (180°C fan). Rest 5 minutes then serve.
2
Cut Reblochon – Reblochon is normally very soft, so it needs to be firmed up before cutting. Place the whole cheese in the freezer for 1 hour then use a sharp knife to slice it in half horizontally through the middle. You should end up with two thinner rounds, each with rind on one side and the creamy cut side exposed. If using another types of washed rind cheese, still do this step. (Note 1)
3
Preheat oven to 200°C / 390°F (180°C fan-forced).
4
Cook potatoes - Place the cut potatoes in a large pot (mine is 7 litres/quarts) and cover with cold water (2 cm / 0.8" above the potatoes). Add salt, bring to a simmer, and cook 15 minutes until soft. A knife should easily slides through without resistance, but the pieces are still holding their shape.
5
Steam dry - Drain the potatoes and leave in the colander until needed so they steam dry.
6
Cook onion - In the same pot, melt the butter over medium-high heat then add onion and cook for 5 minutes stirring regularly with a wooden spoon.
7
Bacon - Add the bacon and cook for 5 minutes, stirring regularly until it is lightly browned, and the onions are beautifully golden.
8
Wine - Add the white wine to deglaze, and reduce for 30 seconds, scraping the bottom to loosen and dissolve all the fond (those tasty browned bits stuck to the base) into the wine, there’s loads of flavour in there!
9
Add the potato back into the pot with the salt and pepper. Stir gently just until just combined.
10
Assemble - Transfer the potato mixture into a baking dish (30 x 25 x 7cm / 12" x 10" x 3") and spread it out into an even layer. Place the two halves of reblochon on top, rind side up.
11
Bake for 30 minutes until the Reblochon is completely melted, bubbling around the edges and beautifully golden on top. Rest for 5 minutes before serving.