by Mardi@eatlivetravelwrite
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Photo by Mardi@eatlivetravelwrite
Mardi@eatlivetravelwrite's Notes:
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2-3
medium baking potatoes
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1/2
onion, finely diced
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6
slices bacon or pancetta, diced
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1/3 cup
crème fraîche
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2 tablespoons
chives, finely sliced
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1 tablespoon
butter
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1/4 cup
dry white wine
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200
grams Reblochon or soft-washed rind cheese, sliced
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Peel the potatoes, cut in halves or quarters depending on size and boil in salted water for about 15-20 minutes or until they are easily "mashable" with a fork. Drain.
Ask the hotline about this step!Fry onion in the butter until translucent.
Ask the hotline about this step!Add the bacon or pancetta to the onion and fry until crispy.
Ask the hotline about this step!Add the wine and cook until reduced.
Ask the hotline about this step!Mash the cooled potatoes in a bowl with the chives and the crème fraîche (you can substitute 1/2 cup sour cream with a tablespoon of heavy or clotted cream if you can't find crème fraîche).
Ask the hotline about this step!Add the bacon/pancetta and onion to the potato mix and combine thoroughly.
Ask the hotline about this step!Place the potato mix in small buttered ramekin dishes and layer the cheese on the top.
Ask the hotline about this step!Bake for about 5 minutes at 425F, then broil on high until the cheese is bubbling and has formed a golden crust (about 2 minutes). Bon appétit!
Ask the hotline about this step!I love that it worked out - in my mind it was perfect but wasn't sure it would work out in real life! Glad it did!
This sounds heavenly.
Thanks - and it's SOOO easy to make!
Photo to come soon!!!
I love tartiflette! Can't wait to try this!