Tartiflette

AT A GLANCE

  • Serves 6 people

  • 50 ml olive oil
  • 1 onion, finely chopped
  • 100 gm lightly smoked bacon cut into matchsticks
  • 125 ml dry white wine
  • 6 waxy potatoes, such as Ruby Lou or desiree, cut into small cubes (leaving skin on)
  • 100 ml pouring cream
  • 250 gm Reblochon (see note)
  • To serve: crusty bread
01   Preheat oven to 180C. Heat oil in large deep-sided frying pan, add onion and bacon and cook over low heat until onion is soft (5-10 minutes), add wine and cook until evaporated (2-3 minutes). Add potato and cook until tender (10-15 minutes), then season to taste. Add cream, cook for 1 minute and remove from heat.
02   Lay half the potato mixture in an 8 cup-capacity casserole or two 4 cup-capacity baking dishes, scatter over half the cheese, then repeat with remaining potato mixture and cheese. Bake until dish is golden and bubbling and potato is tender (30-45 minutes). Serve immediately with plenty of crusty bread.
Note Reblochon is a French washed rind cheese available from select delicatessens and fromageries. Substitute with another washed rind, such as Taleggio.

Recipe:

RUSSELL BLAIKIE, MUST WINEBAR

Photography:

JASON LOUCAS

Styling:

LISA FEATHERBY AND GERALDINE MUNOZ

Drinking Suggestion:

THIS RICH DISH IS TRADITIONALLY SERVED WITH A WHITE FROM THE SAVOY REGION IN FRANCE BUT THESE WINES CAN BE HARD TO FIND IN AUSTRALIA, INSTEAD TRY A PINOT GRIS FROM ALSACE – SOMETHING QUITE SPICY WITH CLEAN FRESH ACIDITY. , suggested by EMMA SPUTORE

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