Recipe type: Entree
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
This luxurious Alpine version of a potato bake depends on perfect ingredients – so don’t skimp on the quality of the cheese! If you have not got Reblochon, use Port Salut or a young Fontina.
  • 1.5kg waxy potatoes
  • 1tbsp olive oil
  • 1 onion
  • 200g lardons or smoked streaky bacon, chopped
  • Sprig fresh thyme
  • 100ml crème fraiche or cream
  • 50ml white wine (optional)
  • 1 clove garlic, halved
  • 1 x 500g Reblochon cheese
  • Salt and Pepper
  1. Cook the unpeeled potatoes in a large pot of boiling water for 15 minutes, until just soft on the outside but still a little hard in the centre. Drain and allow to cool, then peel and slice into 3-4mm thick slices.
  2. Pre-heat the oven to 200C.
  3. Heat the olive oil in a heavy-bottomed pan. Add the onion, bacon and thyme and fry until the onions are beginning to caramelise slightly. (If using, add the wine and allow to simmer for a further 5 minutes until most of the liquid has evaporated.) Remove the thyme sprig.
  4. Rub the inside of an ovenproof dish with the cut ends of the garlic clove. Swirl a little extra olive oil in the base of the dish, then layer half of the poatoes into the base of the dish, seasoning with salt and pepper as you go.
  5. Top the potatoes with the onion bacon mixture and half the cream, then follow with the remaining potatoes and a good grind of salt and pepper.
  6. Slice the cheese in two horizontally through its equator to make two disks (I slice the flat surface of the rind off too). Place the disks of cheese on top of the potatoes, covering as much of them as possible. Cook in the oven for 15-20 minutes until golden and bubbling.
  7. Serve with a tangy herb salad and a glass of crisp, dry white wine.
Recipe by Cooksister | Food, Travel, Photography at https://www.cooksister.com/2016/02/tartiflette.html